Green Apple Risotto

4 tbsp. sweet butter, divided
2 tbsp. virgin olive oil
1 lg. 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 to 5 cups homemade chicken stock, simmering
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup finely chopped Italian flat-leaf parsley
Salt, to taste
Freshly ground black pepper, to taste

Directions:

In a 12- to 14-inch sauté pan, heat 2 tbsp. 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 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 level of the rice. Continue cooking, adding stock and stirring constantly until most of stock is gone, 15 to 18 minutes. The rice should be tender and still retain an al dente bite.

Stir in the remaining 2 tbsp. butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

User Reviews:

This risotto was prepared for me when I was in Varazze, about 25 miles west of Genoa. I loved it so much I made it at home many times. It is a very authentic recipe. Make sure you use the very best extra virgin olive oil you can find.

submitted by polychef on November 01, 2003

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