Green Apple Risotto Mario Batali Recipes

MARIO BATALI'S RISOTTO AL ZUCCA: SQUASH RISOTTO

Steps:

• In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
• Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
• Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
• Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

GREEN APPLE RISOTTO-MARIO BATALI

Steps:

• In a 12- to 14-inch saute pan, heat 2 tablespoons sweet butter and virgin olive oil until, melted together. Add onion and cook over medium heat until soft and not yet browned.
• Add apples and rice and cook about 3 to 4 minutes, until rice has acquired a pearly opaque quality.
• Add the wine and simmer until evaporated.
• Add enough warm chicken stock to cover rice and cook until the level of the liquid goes down below the top of the rice.
• Continue cooking, adding stock and stirring constantly until most of stock is gone, about 15 to 18 minutes. The rice should be tender and still retain an "al dente" bite.
• Stir in the remaining 2 tablespoons butter, grated cheese and parsley and season with salt and pepper. Serve immediately with additional grated cheese on the side.

APPLE RISOTTO

Steps:

• 1) In a sauté pan, combine the olive oil (you don't need much, just a little to keep the pancetta from initially sticking) and pancetta over medium heat. Add garlic. Sauté for a few minutes- the garlic can brown lightly, and the fat from the pancetta will start to render. The pancetta should get cooked, but probably won't get crispy. If, after the fat is rendered, you think there's too much in the pan, just pour some off. You don't need more than maybe a few tablespoons in the bottom of the pan to coat the rice. 2) In a small saucepan, heat the apple cider and chicken stock (mixed), until it's steaming, but not boiling. Add the cinnamon, dry mustard, and maple syrup, and mix in. 3) Add the rice to the sauté pan and stir for ~ 2 minutes, until it is almost opaque. Add the cider/stock mixture by the ladleful until the rice is just covered, and turn the heat up to high. Bring the liquid to a boil. Cook, stirring, until the stock begins to be absorbed. As the level of stock drops, add more by the ladleful to keep the rice covered, and stir almost constantly. The rice should cook for probably about 20 minutes, until it is plumped and al dente, but tender and creamy. 4) Remove the rice pan from the heat, add the butter and parmigiano, and mix until the butter is melted and the cheese is mixed in. Makes 4 dinner size servings or around 6-8 side servings.