Apple (and Country Ham) Risotto

Dan's HARD (as in ~20% ABV) Cider. Photo Credit: E. Evans

I was originally hesitant to make risotto, given the admonitions to nevernevernever stop stirring it. However, this recipe doesn't require quite the stirring vigilance. And like any good risotto, it calls for a bit of alcohol, meaning you can't let the rest go to waste, right?

 

INGREDIENTS

·      5 cups chicken broth

·      3-4 ounces country ham (optional - I have yet to include it)

·      4 Tbsp unsalted butter

·      A few sage leaves (or ground sage from the seasoning jar)

·      1 ½ cups Arborio rice

·      ¾ cup hard cider (you get to drink the rest!)

·      1-2 large firm apples

·      + ½ cup Asiago cheese

DIRECTIONS

Pot/pan #1: Heat the broth in a large saucepan over medium heat.

Pot/pan #2:

·      Melt 2 Tbsp butter in a large sauté pan over medium heat.

·      Add the sage leaves, ham, and rice, stirring to coat.

·      Add cider and cook for 2 minutes, stirring.

·      Add ½ cup of the hot broth, stirring until it is almost absorbed. Repeat until the rice is creamy and liquid is absorbed ~ 20-25 minutes. (You may not need all the broth).

·      Add in sautéed dice apples with last addition of broth. Stir and remove from heat.

·      Add + ½ cup Asiago cheese; stir to incorporate. Season to taste with black pepper/salt.

Pot/pan #3

·      After the risotto has been cooking ~10 minutes, melt 2 Tbsp of butter in skillet over medium-high heat.

·      Add the diced apple and cook for 4-6 minutes, stirring to lightly brown. Remove from heat.

Recipe adapted from Washington Post