Apple And Provolone Risotto Recipes

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BACON APPLE RISOTTO



Bacon Apple Risotto image

The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 12

3 medium Fuji apples, cut into 1/2-inch dice
3 tablespoons lemon juice, divided
2-1/2 cups unsweetened apple juice
2 cups condensed beef consomme, undiluted
2 tablespoons butter
2 large yellow onions, cut into 1/2-inch dice
2 cups uncooked arborio rice
3/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 bacon strips, cooked and roughly chopped
Grated Parmesan cheese

Steps:

  • Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.

APPLE AND PROVOLONE RISOTTO



APPLE AND PROVOLONE RISOTTO image

Categories     Side

Yield 6

Number Of Ingredients 11

1 1/2 cups Moscato d'Asti wine
1/3 cup finely chopped onion
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Fine sea salt
2 firm, sweet apples (such as Gala or Braeburn), peeled, cored, cut into ¼-inch dice
1 3/4 cups Arborio rice
1/2 cup Prosecco or dry white wine
5 cups Apple Peel broth (see sidebar), or 2 1/2 cups vegetable broth combined with 2 1/2 cups water, heated to a simmer
4 ounces aged provolone cheese, grated on large holes of box grater (1 cup)
Freshly ground black pepper

Steps:

  • In a small saucepan, bring Moscato d'Asti to a boil over high heat; reduce heat to medium and cook until wine is syrupy, golden and reduced to 1/3 cup, about 15 minutes. In a large saucepan, combine onion, 1 tablespoon butter, oil and 1/4 teaspoon salt; cook over medium-low heat, stirring occasionally, until onion is softened, about 7 minutes. Add apples; cook, stirring occasionally, 2 minutes more. Add rice; cook, stirring frequently, until rice is translucent, about 4 minutes. Add Prosecco, reduce heat to medium-low and cook until liquid is mostly evaporated, then add 1/2 cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender yet firm to the bite (you may have broth left over). Remove pan from heat. Stir in remaining tablespoon butter, cheese, 1/4 teaspoon salt and generous pinch pepper, then cover and let stand 2 minutes. Adjust seasoning to taste. Serve immediately, drizzled with Moscato syrup.

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