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Sunday, September 28, 2014

Autumn Risotto with Carmelized Apples and Fennel

Tis the season! I pulled this from the pile because it was delicious.This comes from Food52 and is bright, citrus-y, and full of flavor. Perfect for a cold fall or winter evening.

Caramelized Apples and Fennel
1 large honeycrisp apple (or really any kind), peeled and chopped
1 fennel bulb, trimmed and chopped
1 tbsp olive oil
1 tbsp butter
1/2 tsp salt
1/4 cup white wine

1. Get the apples/fennel started before starting the risotto. In a large skillet over medium high heat, melt the butter with oil and add the apples and fennel. Add salt and stir. Cook over medium heat for about 20 mins. Keep an eye on them after about 10 mins so they don't get too brown. When tender and the juices have evaporated, deglaze the pan with the wine, scraping up any bits. When wine is almost evaporated, turn heat off and set aside.

Risotto
4 pieces of prosciutto (optional) 
1 1/2 cups arborio rice
3 cups apple cider
3 cups chicken broth
1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup white wine
1/2 cup parmesan, grated
1/4 tsp orange zest
1/4 cup goat cheese, crumbled
1/3 cup walnuts, toasted and chopped
2 tbsp parsley, chopped
1tbsp olive oil
1 tbsp butter

1. Add the broth and cider to a saucepan and bring to a low simmer.

2. In a large skillet, heat the olive oil and add the prosciutto. Cook until just crispy. Remove from pan and set aside. Add the onions and garlic and cook until soft.

3. Add the rice and cook for a couple of minutes to toast it with the onions. Add the wine and cook until liquid is just absorbed.

4. Add a ladle of the broth/cider to the rice and cook until just absorbed. Repeat this process, stirring frequently until all of the broth is used and the rice is just tender.

5. When adding the last ladle of liquid, add the caramelized apples/fennel, orange zest, parmesan, and butter. Stir and season with salt and pepper. Add the prosciutto and serve with goat cheese, walnuts and parsley on top.

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