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IL (AP) -- Heat advisory remains in effect from 1:00pm this afternoon to 7:00pm CDT Monday. Dangerous levels of heat and humidity will occur from this afternoon through Monday afternoon. Heat index values will peak from 100 to 107 degrees in the afternoon hours with high temperatures in the low to mid 90s and dew points in the 70s.
The combination of hot temperatures and high humidity will lead to an increased risk of heat-related stress and illness. The very young, the elderly, those without air conditioning and those participating in strenuous outdoor activities will be the most susceptible. Also car interiors will reach lethal temperatures in a matter of minutes. Beat the heat, check the backseat! Never leave children or pets unattended in a vehicle.
Take extra precautions if you work or spend time outside. When possible reschedule strenuous activities to early morning or evening. Know the signs and symptoms of heat exhaustion and heat stroke. Wear light weight and loose fitting clothing when possible and drink plenty of water.
To reduce risk during outdoor work, the Occupational Safety and Health Administration recommends scheduling frequent rest breaks in shaded or air conditioned environments. Anyone overcome by heat should be moved to a cool and shaded location. Heat stroke is an emergency. Call 9-1-1.
A heat advisory means that a period of hot temperatures is expected. The combination of hot temperatures and high humidity will create a situation in which heat illnesses are possible. Drink plenty of fluids, stay in an air-conditioned room, and stay out of the sun. And check up on relatives and neighbors.

WEATHER ALERT
In The Kitchen

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Apple Risotto with Parmesan, Sage and Smoking Cinnamon

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Chef Ryan Rogiers, Richland Community College

Yields: 2 servings

Ingredients:
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

Directions:
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. Apple Risotto with Parmesan, Sage and Smoking Cinnamon


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