This recipe for Apple Risotto is from the cookbook, The Comfort of Apples, by Chefs Philip and Laura Rubin
Authors Chef Philip Rubin and Chef Lauren Rubin:
Aside from being scrumptious, a good risotto forces one to get in there and cook. You have to be vigilant and stand in front of the stove over a hot pot of rice, wooden spoon in hand. You and the rice are equal partners, which makes the end result taste that much better. The rice is completed when al dente: just cooked through with a little bit of resistance. It should be pourable and smooth, not thick.
C&B&R Featured Cook Janet, LaDue & Crew:
Like a warm fuzzy blanket, the flavor of a good apple risotto envelopes your soul in creamy goodness. And when you take the time to personally prepare it, you find yourself taken back to the undeniable comfort of a long-ago family kitchen, full of bubbling and stirring sounds, techniques and aromas that captured your love for the art of cooking. This recipe for Apple Risotto does just that. Though the recipe is not at all complicated, many might pass up the opportunity to enjoy this because of the amount of time involved. Sure, it is a bit lengthy, but the result is worth the wait. I adored the additional creaminess and flavor that the roasted acorn squash gave to the dish without taking away from the distinctive apple notes. Topped with additional fresh nutmeg and Parmesan cheese and and served with a side of crisp green apples, this dish stood out on its own, without need for accompaniment. Pure and simple, this is love in a dish.
Featured Recipe From: The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite
Yield: 4 servings
- 1 medium acorn squash
- 1 tablespoon unsalted butter
- ½ tablespoon sugar
- 6 cups chicken stock
- 2 ½ cups apple cider (the extra cider allows for evaporation as it simmers)
- ¼ cup olive oil
- 1 small onion, cut into 1/8-inch dice
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup white wine
- ½ cup freshly grated Parmesan
- 3 tablespoons unsalted butter
- 1/8 teaspoon fresh grated nutmeg
- Salt and pepper
- Preheat oven to 400°F.
- Halve the squash, scoop out the seeds, and dot the cavity with the butter. Sprinkle with sugar, place on a baking tray, and roast until golden and tender, about 1 ½ hours. When cool enough to handle, scoop the flesh into a bowl. Reserve.
- Heat the stock and cider in two small saucepans over low heat. Heat the olive oil in a medium saucepan over medium heat, and then add the onions and garlic. Cook, stirring until translucent, about 4 minutes. Add the rice and stir constantly until it's coated with the fat and has a nutty aroma, 3 minutes.
- Pour in the wine, stirring continuously. Reduce until dry, then add ½ cup of cider and stir until completely absorbed. Repeat with another ½ cup of cider. From then on, do the same but using only chicken stock, stirring throughout. Taste occasionally to check doneness. When nearly done, add stock in smaller increments.
- Puree the squash with ¼ cup of the hot cider in a blender or food processor, and fold into the rice. Fold in the cheese and butter, add the nutmeg, season with salt and pepper, and serve in shallow bowls. The rice should be pourable.
© 2010 Philip Rubin and Lauren Rubin
Reprinted with permission from The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite, by Philip Rubin and Lauren Rubin (Lyons Press)