APPLE AND PROVOLONE RISOTTO

APPLE AND PROVOLONE RISOTTO image

Categories Side

Yield 6

Number Of Ingredients 11

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1 1/2 cups Moscato d'Asti wine
1/3 cup finely chopped onion
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Fine sea salt
2 firm, sweet apples (such as Gala or Braeburn), peeled, cored, cut into ¼-inch dice
1 3/4 cups Arborio rice
1/2 cup Prosecco or dry white wine
5 cups Apple Peel broth (see sidebar), or 2 1/2 cups vegetable broth combined with 2 1/2 cups water, heated to a simmer
4 ounces aged provolone cheese, grated on large holes of box grater (1 cup)
Freshly ground black pepper

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.