Green Apple Risotto Mario Batali Recipes

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GREEN APPLE RISOTTO-MARIO BATALI

This dish is commonly made in the fall in Veneto--at least according to Mario Batali :) Be sure to start out by simmering the stock. Posted for ZWT.

Provided by Chef Jean

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Green Apple Risotto-Mario Batali image

Steps:

  • In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned.
  • Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality.
  • Add the wine and simmer until evaporated.
  • Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice.
  • Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes. The rice should be tender and still retain an "al dente" bite.
  • Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

Nutrition Facts : Calories 640.6, Fat 22.9, SaturatedFat 10, Cholesterol 36.6, Sodium 1659.3, Carbohydrate 79.2, Fiber 5, Sugar 12.6, Protein 18.8

4 tablespoons sweet butter, divided
2 tablespoons virgin olive oil
1 large red onion, finely chopped
2 granny smith apples, peeled, cored and sliced into 1/8-inch pieces
1 1/2 cups arborio rice
1 cup dry white wine, such as Albana di Romagna
4 -5 cups homemade chicken stock, simmering
1/4 cup freshly grated parmigiano-reggiano cheese
1 bunch flat-leaf Italian parsley, finely chopped to yield 1/4 cup
salt & freshly ground black pepper

MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO

Make and share this Mario Batali's Risotto Al Zucca: Squash Risotto recipe from Food.com.

Provided by Piaqua

Categories     Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Mario Batali's Risotto Al Zucca: Squash Risotto image

Steps:

  • In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
  • Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
  • Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
  • Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Nutrition Facts : Calories 798.5, Fat 32.1, SaturatedFat 12.3, Cholesterol 48.7, Sodium 542.7, Carbohydrate 102.9, Fiber 4.8, Sugar 5.4, Protein 18.6

1/4 cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn squash or 1 small butternut squash, peeled, seeded and diced 1/4 inch
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons unsalted butter
1/2 cup parmesan cheese, plus more
parmesan cheese, for sprinkling

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