All kind of apples and different shape butternuts fill in my kitchen table centerpiece...I just love it!
Today I'm preparing a risotto to honor apples!
Apples are very good for you and this risotto it's very tasty...try it!!!
RISOTTO WITH APPLES and Provolone or Caciocavallo CHEESE
Ingredients for 4 people:
2TBS unsalted butter + 1TBS olive oil
half onion finely chopped
2 firm sweet apples, like Gala, peeled and diced
1+ half cup of Arborio rice
half cup of white dry wine or prosecco
half cup of apple cider
4/5 cups of vegetable broth
1 cup of provolone or caciocavallo cheese grated on a large grater
(in NY you can find it at Italian gourmet shops),
freshly ground black pepper
In a large saucepan, combine butter, oil and onion and cook till onion softens for about 5 minutes.
Add apples, stir and cook for a couple of minutes.
Add rice and stir frequently until rice is translucent, about 4 minutes.
Add white wine or prosecco and let it evaporate, then add apple cider.
When apple cider is absorbed, add 1 or 2 ladles of broth and cook
stirring frequently.
As soon as broth is absorbed add more and stir.
Continue adding broth and stir for about 15 minutes, then taste rice.
If rice is tender yet firm to the bite stop adding broth and remove from heat.
Add cheese and a generous pinch of pepper, check salt, then cover and let stand for few minutes.
Serve immediately and enjoy it!
Recepe inspired by "La cucina Italiana" magazine, Nov 2013 edition
