Apple Risotto

By John, 19 May, 2020
Region
Italy
Description
Apple Risotto

We thought this sounded wonderful, but in the end it seems to invite further experimentation before setting before distinguished guests.

The recipe comes from the normally excellent Silver Spoon Cookbook, which inclines me to work more with this. There are only a few ingredients, so it's easy to overdo one of them. 

Yield
8 Servings
Preparation time
45 minutes
Ingredients
1 Lemon (peeled zest of)
2 Apples (diced)
3 T Butter (Unsalted)
6 1⁄2 c Vegetable Stock (simmering)
3 T Olive oil
2 c arborio rice
1⁄3 c Dry White Wine
2 T Parmesan Cheese (freshly grated)
1 T Worcestershire Sauce
Instructions
  1. Parboil the zest with the diced apples for 4-5 minutes in a pan of boiling water, then discard the water and the zest.
  2. Saute the apples in a tablespoon of butter for five minutes, stirring frequently.
  3. Heat the olive oil in your risotto pan. Then add the rice and stir it to coat the grains.
  4. Stir in the wine and let it boil off.
  5. Add enough hot stock to come to the level of the rice. Stir it as it boils, cooking over moderate-low heat.
  6. The rice will absorb the stock. As the level of stock in the pan gets low, and if the rice starts to stick at the bottom of the pan, add more stock, a ladle-full at a time, constantly stirring.
  7. It will take about 20 minutes to use up all of the stock. The rice will become increasingly tender and a creamy coating will form. About 6 minutes into the process, add the apples.
  8. When you add the last ladle of stock, stir in the Parmesan cheese and the Worcestershire sauce, and the remaining two tablespoons of butter. Stir it all well, and serve it as soon as the last of the liquid is finally absorbed.
Notes
I found the tablespoon of Worcestershire too much, but I also used tart apples. I think there is room for exploration here. I think this would be great with roast pork!
Source
The Silver Spoon Cookbook