Green Apple Risotto-Mario Batali

Recipe by Chef Jean
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned.
  • Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality.
  • Add the wine and simmer until evaporated.
  • Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice.
  • Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes. The rice should be tender and still retain an "al dente" bite.
  • Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.
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