Golden Delicious Risotto

By Joanne Callahan
  • 5 cups chicken broth
  • 4 Tbsp butter (divided)
  • 1 Tbsp minced onion
  • 1 cup short grain rice
  • 2 cups diced Golden Delicious Apples (divided)
  • 1/3 cup dry white wine
  • 2 Tbsp. parmesan cheese
  • 1/4 tsp. salt

In a medium saucepan, heat 5 cups of chicken broth to boiling. Reduce heat, cover and simmer.
In large saucepan, melt 2 tablespoons of butter over low heat and add minced onion. Sauté for 3 minutes then add rice and 1 cup of diced Golden Delicious apples and sauté an additional 3 minutes. Stir in dry white wine and stir until evaporated. While stirring, Add enough hot broth to just cover rice (about 3/4 cup). Adjust heat to maintain a steady simmer and cook rice, stirring constantly, until almost all broth has been absorbed - about 4 minutes. Continue adding broth, 1/2 cup at a time, stirring and cooking until broth is absorbed. After 15 minutes, stir in remaining diced apples. Rice is done when creamy yet firm. Total cooking time is 25 to 30 minutes depending on rice.
Remove risotto from heat and stir in 2 tablespoons of butter, Parmesan cheese and salt. Spoon onto plate and sprinkle with Nutmeg and shaved Parmesan cheese, if desired.