Ingredients
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4 - 5
-
4
-
2
-
1
-
2
-
1/3
-
2
-
-
-
-
-
-
-
-
Directions
Apple Risotto, A surprising main dish with the sharp taste of apples and cheese The first time that I was served this by my dear friend, Claire, I couldn’t get enough I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family , I did a recipe very similar to this this morning, delicious!
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Steps
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1
Done
|
Heat the Chicken Broth in a Small Saucepan Until Boiling. Adjust the Heat to a Steady Simmer. |
|
2
Done
|
Melt 2 Tablespoons of the Butter in a Heavy, Large Saucepan Over Low Heat. Add Onion and Saute For 3 Minutes. |
|
3
Done
|
Add the Rice and 1 Cup of the Apples; Saute, Stirring For 3 Minutes. |
|
4
Done
|
Stir in the Wine and Boil, Stirring, Until Wine Is Reduced by Half. |
|
5
Done
|
Add Enough Hot Broth (about 1/2 Cup) to Just Cover the Rice. Simmer and Cook, Stirring Constantly, Until Almost All of the Broth Has Been Absorbed, About 3-4 Minutes. |
|
6
Done
|
Continue Adding Hot Broth in 1/2 Cup Incriments, Stirring Constantly, Until All Broth Is Absorbed and Rice Is Pulling Away from the Pan. During Last 5 Minutes, Add Remaining 1 Cup of Diced Apples. |
|
7
Done
|
Cook Until Creamy and Center Is Done. Remove from Heat. |
|
8
Done
|
Stir in Last 2 Tablespoons of Butter With the Parmesian Cheese, Stir Well. Serve Immediately With Additional Cheese. |
