A perfect dish of risotto,
creamy yet chewy, is worth some effort; find the right rice,
use the best cheese, and keep stirring!
Golden Delicious Risotto
4 to 5 cups low-sodium chicken or vegetable
broth
4 tablespoons (1/2 stick) butter
2 tablespoons minced onion
1 cup Arborio rice or short grain rice
2 cups diced, peeled Golden Delicious apples
1/3 cup dry white wine
2 tablespoons freshly grated Parmigiano cheese, plus more for
garnish
1/4 teaspoon salt
Freshly grated nutmeg
In medium saucepan, heat broth to boiling;
reduce heat to maintain a steady simmer and cover.
In large saucepan, melt 2 tablespoons
butter over low heat; add onion and saute 3 minutes. Add rice
and 1 cup diced apple; sauté, stirring, 3 minutes. Stir
in wine; stir until wine evaporates.
Stirring, add enough hot broth (about
3/4 cup) to just cover rice. Adjust the heat to maintain a steady
simmer and cook rice, stirring constantly, until almost all broth
has been absorbed-about 4 minutes.
Continue adding broth, 1/2 cup at a time,
stirring, and cooking until broth is absorbed. After 15 minutes,
stir in remaining diced apples. Rice is done when creamy yet
firm (al dente) in center. Total cooking time is 25 to 30 minutes,
depending on rice.
Remove risotto from heat; stir in remaining
butter, 2 tablespoons Parmigiano, and salt. Spoon into bowls
or deep plates; sprinkle with nutmeg and top with shaved Parmigiano.
