Apple And Provolone Risotto Recipes

APPLE RISOTTO

Apple Risotto image

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.

Provided by The_Swedish_Chef

Categories Long Grain Rice

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 cups chicken broth
4 tablespoons unsalted butter
2 tablespoons of minced onions
1 cup of uncooked italian arborio white rice
2 cups apples, peeled & diced (1/4-inch size)
1/3 cup dry white wine
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
salt
nutmeg, to taste

Steps:

Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
Stir in the wine and boil, stirring, until wine is reduced by half.
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.
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.
Cook until creamy and center is done. Remove from heat.
Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4

APPLE AND PROVOLONE RISOTTO

APPLE AND PROVOLONE RISOTTO image

Categories Side

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups Moscato d'Asti wine
1/3 cup finely chopped onion
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Fine sea salt
2 firm, sweet apples (such as Gala or Braeburn), peeled, cored, cut into ¼-inch dice
1 3/4 cups Arborio rice
1/2 cup Prosecco or dry white wine
5 cups Apple Peel broth (see sidebar), or 2 1/2 cups vegetable broth combined with 2 1/2 cups water, heated to a simmer
4 ounces aged provolone cheese, grated on large holes of box grater (1 cup)
Freshly ground black pepper

Steps:

In a small saucepan, bring Moscato d'Asti to a boil over high heat; reduce heat to medium and cook until wine is syrupy, golden and reduced to 1/3 cup, about 15 minutes. In a large saucepan, combine onion, 1 tablespoon butter, oil and 1/4 teaspoon salt; cook over medium-low heat, stirring occasionally, until onion is softened, about 7 minutes. Add apples; cook, stirring occasionally, 2 minutes more. Add rice; cook, stirring frequently, until rice is translucent, about 4 minutes. Add Prosecco, reduce heat to medium-low and cook until liquid is mostly evaporated, then add 1/2 cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender yet firm to the bite (you may have broth left over). Remove pan from heat. Stir in remaining tablespoon butter, cheese, 1/4 teaspoon salt and generous pinch pepper, then cover and let stand 2 minutes. Adjust seasoning to taste. Serve immediately, drizzled with Moscato syrup.

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