Green Apple Risotto Mario Batali Recipes
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
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
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