More In The Kitchen
Apple Risotto with Parmesan, Sage and Smoking Cinnamon
Updated: Monday, January 13 2014, 04:30 PM CST
Made by: Chef Ryan Rogiers, Richland Community College
Yields: 2 servings
1 quart apple stock (you may substitute apple cider)
1 Cup Onion (small dice)
1 Cup Apple (small dice)
1 Cup Arborio Rice
2 Tablespoons Butter
1/2 Cup Parmesan Cheese (Shredded)
8 Pieces Shaved Parmesan Cheese (Garnish)
10 Small Sage Leaves (Garnish)
4 Cinnamon Sticks
Apple Stock: Juice 12 apples in a juicer and bring the juice to a simmer in a medium sauce pot with 2 cinnamon sticks and 1 sprig of fresh sage.
Simmer for 30 minutes then strain and keep warm. (If using apple cider, heat up with the sage and keep warm.)
Risotto: In a hot pan melt 1 tablespoon butter, add the onion and apple, and sweat for a few minutes.
Add the rice and parch or saute for 2 to 3 minutes.
Slowly add the apple stock using a 2 ounce ladle, one ladle at a time and let it reduce each time.
Be careful not to let the liquid cook down too much or the rice may burn. Keep repeating this process until the rice is cooked al dente.
Finish by stirring in 1 tablespoon butter and the shredded Parmesan cheese.
To Plate: Burn one end of a cinnamon stick with a brulee torch and place on the edge of the plate. Spoon risotto into the center and ladle some of the stock around the edge of the risotto. Top with the shaved Parmesan cheese and sage leaves. Enjoy!
This recipe aired November 4, 2013.