This risotto, adapted from A Basket of Apples by Val Archer, is a delightfully creamy, Italian-inspired comfort food that will hit the spot, especially after a long day of work in the garden. The steaming parmesan-infused rice will pair well with the sweetness of your favorite dessert apple.
2 Tbs olive oil
1 small onion, peeled and chopped
3 cups vegetable or chicken stock
1 ¼ cup arborio rice
12 oz dessert apple, cored and diced
salt and freshly ground black pepper to taste
2/3 cup freshly grated parmesan cheese
pat of butter (optional)
Place stock in a sauce pan, and bring to simmering point. Cover and reduce heat.
Over moderate heat in a medium-large saucepan, saute the onion until lightly colored. Don’t let it burn. Add the rice to the onion, and saute for one minute so each grain is coated with oil. Add the apple, stir, and cook for another minute. Add one ladle full of stock, and cook until absorbed, stirring constantly. Repeat until rice is tender but firm. Regulate heat so that the cooking process takes about 30 minutes. The rice should be al dente, firm to bite and creamily bound together, neither dry nor runny.
Turn off heat, add salt and pepper to taste. Stir in grated cheese and butter. Serve at once with extra cheese on the table.