|Nutritional Guidelines (per serving)|
Apples are extraordinarily versatile in the kitchen, and though they are most commonly associated with pork in savory dishes (in Italy too), they work quite nicely in this apple risotto, which is certain to delight children of all ages. To serve 4:
- 1 3/4 cups short grained rice (such as Arborio or Carnaroli)
- 1/2 pound apples (golden; peeled, cored, cut into shavings)
- 1 lemon (juiced)
- 1 small onion (peeled and chopped)
- 1/2 cup almonds (peeled and chopped)
- 1/4 cup unsalted butter
- 1/2 cup white wine (dry and warmed)
- 1 quart meat broth (kept at a simmer; unsalted bouillon will work, as will vegetable broth)
- 4 tablespoons Parmigiano (freshly grated)
- 2/5 cup/100 ml heavy cream
- salt to taste
- pepper to taste
Heat a walnut-sized chunk of butter in a pot, and when it is melted and begins to bubble add the onion.
Cook, stirring, until the onion becomes translucent, and then add the shaved apples and sprinkle the lemon juice over them.
While you are doing this, heat another chunk of butter in a second pot (large enough to cook the risotto in) and when it begins to bubble, add the rice, and cook, stirring, until the grains become translucent.
Add the heated wine (I simply microwave it), stir until it has evaporated, and add the apple mixture, together with the first ladle of broth.
Check seasoning and continue to cook until the rice reaches the firm-but-chewy al dente stage, stirring gently and adding broth as the rice absorbs it.
At this point turn off the heat, stir in the remaining butter and the cream, and cover the pot for two minutes.
Divvy the apple risotto into 4 bowls, dust them with the grated cheese, give them a grating of pepper, and serve at once.