Apple Risotto

Place apple cubes in a small saucepan, cover and cook over medium heat for approx. 10 min until soft. Shake the saucepan occasionally to prevent apples from sticking. Set aside.

In another saucepan, bring the clear soup to a boil and keep it hot over low heat. In a medium stainless steel saucepan, melt the butter with the oil over medium heat. When the butter mixture foams, add the onion and saute until soft and translucent, about 5 minutes.

Add the long-grain rice and cook, stirring continuously with a wooden spoon. When the long grain rice has absorbed most of the butter, add the wine and continue stirring until the wine is absorbed.

Then, while stirring continuously, gradually add the clear soup, one ladleful at a time. After about 10 min of cooking, add the cooked apples. Continue adding clear soup until the long-grain rice is cooked but still slightly grainy, about 15 min. Clear soup may remain. Fold in the Parmesan and nutmeg (freshly grated) and make about 1 more minute.

Divide risotto evenly in batches among preheated plates and bring to table on the spot with the extra Parmesan cheese.

Delicious. It stays hard for the first 10 min while cooking, and when you least expect it, it puffs up, bursts, and becomes tender and soft.

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