Apple And Provolone Risotto Recipes

BACON APPLE RISOTTO

Steps:

• Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.

APPLE RISOTTO

Steps:

• Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
• Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
• Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
• Stir in the wine and boil, stirring, until wine is reduced by half.
• Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
• Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
• Cook until creamy and center is done. Remove from heat.
• Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

BREAKFAST APPLE RISOTTO

Steps:

• on medium heat , melt butter in large saute pan. Add both apples and cook until soft.
• Stir in the rice and stir until coated and see through. Stir in apple juice and cook until absorbed.
• Stir in salt and 1/4 cup of milk at a time slowly until milk is absorbed and rice is creamy. Add raisnins.
• Top with brown sugar.

APPLE AND PROVOLONE RISOTTO

Steps:

• In a small saucepan, bring Moscato d'Asti to a boil over high heat; reduce heat to medium and cook until wine is syrupy, golden and reduced to 1/3 cup, about 15 minutes. In a large saucepan, combine onion, 1 tablespoon butter, oil and 1/4 teaspoon salt; cook over medium-low heat, stirring occasionally, until onion is softened, about 7 minutes. Add apples; cook, stirring occasionally, 2 minutes more. Add rice; cook, stirring frequently, until rice is translucent, about 4 minutes. Add Prosecco, reduce heat to medium-low and cook until liquid is mostly evaporated, then add 1/2 cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender yet firm to the bite (you may have broth left over). Remove pan from heat. Stir in remaining tablespoon butter, cheese, 1/4 teaspoon salt and generous pinch pepper, then cover and let stand 2 minutes. Adjust seasoning to taste. Serve immediately, drizzled with Moscato syrup.