Applerisotto Recipes

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APPLE RISOTTO



Apple Risotto image

A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.

Provided by The_Swedish_Chef

Categories     Long Grain Rice

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 -5 cups chicken broth
4 tablespoons unsalted butter
2 tablespoons of minced onions
1 cup of uncooked italian arborio white rice
2 cups apples, peeled & diced (1/4-inch size)
1/3 cup dry white wine
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
salt
nutmeg, to taste

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.

Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4

BACON APPLE RISOTTO



Bacon Apple Risotto image

The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 medium Fuji apples, cut into 1/2-inch dice
3 tablespoons lemon juice, divided
2-1/2 cups unsweetened apple juice
2 cups condensed beef consomme, undiluted
2 tablespoons butter
2 large yellow onions, cut into 1/2-inch dice
2 cups uncooked arborio rice
3/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 bacon strips, cooked and roughly chopped
Grated Parmesan cheese

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.

Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

THE BEST RISOTTO



The Best Risotto image

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

Steps:

  • Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
  • Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
  • Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
  • Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
  • Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
  • Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
  • Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY



How To Cook A Perfect Risotto Recipe by Tasty image

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

Provided by Matt Ciampa

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

Steps:

  • Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
  • Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
  • Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
  • Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
  • Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
  • Add the white wine and cook until the wine has evaporated, stirring occasionally.
  • Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
  • Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
  • Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
  • Top with parsley, Parmesan, salt, and pepper.
  • Enjoy!

GREEN APPLE RISOTTO-MARIO BATALI



Green Apple Risotto-Mario Batali image

This dish is commonly made in the fall in Veneto--at least according to Mario Batali :) Be sure to start out by simmering the stock. Posted for ZWT.

Provided by Chef Jean

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons sweet butter, divided
2 tablespoons virgin olive oil
1 large red onion, finely chopped
2 granny smith apples, peeled, cored and sliced into 1/8-inch pieces
1 1/2 cups arborio rice
1 cup dry white wine, such as Albana di Romagna
4 -5 cups homemade chicken stock, simmering
1/4 cup freshly grated parmigiano-reggiano cheese
1 bunch flat-leaf Italian parsley, finely chopped to yield 1/4 cup
salt & freshly ground black pepper

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 640.6, Fat 22.9, SaturatedFat 10, Cholesterol 36.6, Sodium 1659.3, Carbohydrate 79.2, Fiber 5, Sugar 12.6, Protein 18.8

APPLE RISOTTO



APPLE RISOTTO image

Yield 4 dinner servings

Number Of Ingredients 11

Olive Oil
Pancetta, chopped or diced or whatever- about 3-4 slices
2 cloves garlic, crushed (I use the frozen cubes)
1 ½ C Arborio rice
3 C apple cider
4 C chicken stock
~ ½ tsp cinnamon
~ ¼ tsp dry mustard
~ 1 tbsp grade A maple syrup
3 tbsp unsalted butter
~ ¼- ½ C grated parmigiano cheese

Steps:

  • 1) In a sauté pan, combine the olive oil (you don't need much, just a little to keep the pancetta from initially sticking) and pancetta over medium heat. Add garlic. Sauté for a few minutes- the garlic can brown lightly, and the fat from the pancetta will start to render. The pancetta should get cooked, but probably won't get crispy. If, after the fat is rendered, you think there's too much in the pan, just pour some off. You don't need more than maybe a few tablespoons in the bottom of the pan to coat the rice. 2) In a small saucepan, heat the apple cider and chicken stock (mixed), until it's steaming, but not boiling. Add the cinnamon, dry mustard, and maple syrup, and mix in. 3) Add the rice to the sauté pan and stir for ~ 2 minutes, until it is almost opaque. Add the cider/stock mixture by the ladleful until the rice is just covered, and turn the heat up to high. Bring the liquid to a boil. Cook, stirring, until the stock begins to be absorbed. As the level of stock drops, add more by the ladleful to keep the rice covered, and stir almost constantly. The rice should cook for probably about 20 minutes, until it is plumped and al dente, but tender and creamy. 4) Remove the rice pan from the heat, add the butter and parmigiano, and mix until the butter is melted and the cheese is mixed in. Makes 4 dinner size servings or around 6-8 side servings.

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Estimated Reading Time 50 secs
Category Risotto
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