Recipe - Green Apple Risotto

2 tablespoon Sweet butter; plus 2 T
2 tablespoon Virgin olive oil
1 lg Red onion; finely chopped
2 Granny Smith apples, peeled,
cored; cut or sliced up 1/8" pieces
1 One half cup Arborio rice
1 cup Dry white wine, such as
Albana di Romagna
4 cup Homemade chicken stock;
simmering
One fourth cup Freshly grated
ParmigianoReggiano
1 bn Italian flat leaf parsley,
finely chopped; to yield 1/
Salt and ground black
pepper; to taste

In a 12 to 14inch sauté (sic) 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.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #317

Date: Tue, 26 Nov 1996 17:56:55 0500 (EST)

From: Sue suechef@sover.net