Apple Risotto
Creamy arborio rice provides the stage for the humble apple to shine with all of its herbal, floral, tart, honey flavor. Comforting broth and parmesan bring richness — for a risotto that proves that apples aren’t just for pies.
Servings: 4
Ingredients
- 6 cups Low-Sodium Chicken Broth
- 1 tablespoon Extra-Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 large Shallot, finely diced (½ cup)
- 2 Apples, peeled, cored and grated, Gala, Fuji or Macintosh (1 ½ cups)
- 2 teaspoons minced Fresh Rosemary
- 2 cups Arborio Rice
- 1 teaspoon Salt
- 2 cups Apple Cider
- 1½ cups finely grated Parmesan Cheese
- Black Pepper
Instructions
- In a medium saucepan, bring chicken broth to a boil over medium-high heat. Reduce heat to low; cover to keep warm.
- Heat olive oil and 1 tablespoon butter in dutch oven over medium heat. When foaming subsides, add shallot, apple, and rosemary; cook until shallot begins to soften, about 3 minutes. Add rice and salt; cook, stirring frequently, until rice turns translucent at edges, about 3 minutes. If ingredients begin to brown, reduce heat to medium-low.
- Add 1 cup apple cider to rice; cook, stirring frequently, until reduced and syrupy. Add remaining 1 cup cider and reduce again.
- Ladle 1 cup hot broth over rice mixture. Stirring constantly, bring to a simmer over medium heat; reduce heat to medium-low to maintain simmer. Cook, stirring every 1-2 minutes, until broth is mostly absorbed and mixture begins to thicken.
- Repeat step 4 twice more, adjusting temperature to maintain gentle simmer, and stirring frequently. You should now have used about 3 cups of broth. When broth is mostly absorbed, add the fourth cup of broth, and ½ cup parmesan; continue to simmer until broth is absorbed. Add the fifth cup of broth, and ½ cup parmesan; simmer until absorbed.
- Taste the risotto. The rice should have the consistency of biting into a piece of gum, and the mixture between grains of rice should be creamy and homogeneous. If the rice is still firm or starchy, continue cooking, adding ½ cup of broth at a time until the desired consistency is achieved. If you run out of broth, add hot water. Total cook time will be 40-60 minutes.
- When the rice is done cooking, remove from heat. Add remaining 1 tablespoon butter and ½ cup parmesan; stir until butter is melted. Season with salt and pepper to taste, and serve.
Notes
- Do not substitute apple juice for apple cider, or the risotto will have an artificial syrupy flavor.
- Vegetable broth can be substituted for the chicken broth for a vegetarian version. If using full-sodium broth, omit the salt in step 2 and only season the risotto to taste once the rice is fully cooked.
- The risotto pairs well with any cut of pork, especially tenderloin, chops, or shoulder roast. Classic roast chicken, roasted brussels sprouts, or braised cabbage are all great pairings as well.
- Garnish the risotto with more parmesan; fresh thyme or chives; toasted pecans or pine nuts; or balsamic reduction.
- If the risotto rests before serving, or if you are reheating leftovers, it will thicken. Stir in hot water, a little at a time, until the risotto reaches a creamy consistency that spreads slightly on the plate.