Apple And Provolone Risotto Recipes

Steps:

• 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.

Steps:

• Heat olive oil in a stockpot.
• Add the shallot and garlic and saute until translucent.
• Add rice, stirring to coat.
• Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
• Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
• Remove the stockpot from heat, and add in butter and stir.
• Add in cheese, salt, and pepper, and stir until cheese is melted.
• Then stir in tomatoes.
• Garnish with basil.