Green Apple Risotto-Mario Batali
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 tablespoons sweet butter, divided
- 2 tablespoons virgin olive oil
- 1 large red onion, finely chopped
- 2 granny smith apples, peeled, cored and sliced into 1/8-inch pieces
- 1 1⁄2 cups arborio rice
- 1 cup dry white wine, such as Albana di Romagna
- 4 -5 cups homemade chicken stock, simmering
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
- 1 bunch flat-leaf Italian parsley, finely chopped to yield 1/4 cup
- salt & freshly ground black pepper
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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RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>