| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Sweet butter; plus 2 T |
| 2 |
tb |
Virgin olive oil |
| 1 |
lg |
Red onion; finely chopped |
| 2 |
|
Granny Smith apples, peeled, cored; sliced 1/8" pieces |
| 1 1/2 |
c |
Arborio rice |
| 1 |
c |
Dry white wine, such as Albana di Romagna |
| 4 |
c |
Homemade chicken stock; simmering |
| 1/4 |
c |
Freshly grated Parmigiano-Reggiano |
| 1 |
bn |
Italian flat leaf parsley, finely chopped; to yield 1/ |
|
|
Salt and ground black pepper; to taste |
INSTRUCTIONS
In a 12- to 14-inch sauté (sic) 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.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #317
Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“Jesus: Because with God only perfection will do”