Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Sweet butter - divided

  2. 2 tablespoons 30ml Virgin olive oil

  3. 1 tablespoon 15ml Red onion - finely chopped (large)

  4. 2 Granny smith apples - peeled, cored, and sliced

  5. 1/8" piec

  6. 1 1/2 cups 240g / 8 1/2oz Arborio rice

  7. 1 cup 237ml Dry white wine

  8. (such as albana di romagna)

  9. 4 cups 948ml Homemade chicken stock - to

  10. 5 cups, simmering

  11. 1/4 cup 49g / 1.7oz Freshly-grated parmigiano-reggiano

  12. 1/4 cup 10g / 0.4oz Finely-chopped Italian flat leaf parsley

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the level of the rice. Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes.

  3. 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.

  4. This recipe yields 4 servings


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