Ingredients
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4 -5 cups chicken broth
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4 tablespoons unsalted butter
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1 cup of uncooked italian arborio white rice
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2 cups apples, peeled & diced (1/4-inch size)
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1/3 cup dry white wine
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2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
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salt
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nutmeg, to taste
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2 tablespoons of minced onions
Instructions
- Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
- Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
- Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
- Stir in the wine and boil, stirring, until wine is reduced by half.
- Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
- Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
- Cook until creamy and center is done. Remove from heat.
- Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.