Sweeter than traditional risotto, this dish from Rapid Creek Cidery works beautifully as a side to chef Matt Steigerwald's Roast Chicken with Mushroom Jus (recipe also available on midwestliving.com).

Source: Midwest Living

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Recipe Summary

Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring 3 cups stock and the cider just to a simmer. Cover and keep warm.

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  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add garlic and crushed red pepper; cook until tender and fragrant, about 2 minutes more. Add rice and increase heat to high. Cook, stirring, for 2 minutes. Add a pinch of salt. Remove from heat. Carefully add wine; return to heat. Cook and stir until nearly evaporated, about 2 minutes. Add 2 cups of the warm stock mixture. Bring to boiling. Reduce heat to medium-low and stir constantly until liquid is absorbed. Continue adding additional stock mixture, 1/2 cup at a time, stirring until liquid is absorbed. Cook until rice is al dente and mixture is creamy (about 25 minutes total).

  • Stir in apple, thyme, butter, cheese, vinegar and lemon zest. Add some of the extra stock, if needed, to loosen. Season to taste with salt and black pepper; serve immediately.

Nutrition Facts

404 calories; total fat 15g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 11mg; sodium 522mg; potassium 96mg; carbohydrates 61g; fiber 2g; sugar 7g; protein 9g; trans fatty acidg; vitamin a 194IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 32mg; iron 1mg.

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