Risotto With Apples and the Rose Blanche
Ingredients
- 60 ml (1/4 cup) butter
- 1 shallot, finely chopped
- 1 pinch ground hot red pepper
- 500 ml (2 cups) Arborio rice or short-grain rice
- 60 ml (1/4 cup) white wine
- 1 L (4 cups) chicken stock
- 250 ml (1 cup) Cortland apples, diced
- 250 ml (1 cup) Rose Blanche, rind removed, cut into cubes
- 4 fresh thyme branches, chopped
- Salt and freshly ground pepper
Preparation
In a large saucepan, melt half the butter, and brown the shallot. Add the pepper and rice. Continue cooking until the rice grains are well covered in butter.
Pour the white wine, and continue cooking until the wine is almost completely absorbed. Then, pour several ladlefuls of chicken stock into the rice, and stir well until the liquid is almost completely absorbed. Add the apples after 15 minutes of cooking. Continue adding ladlefuls of chicken stock while stirring until the risotto is creamy but still al dente.
Add the cheese, remaining butter and thyme. Add salt and pepper. Serve hot
Portions 4
Preparation time
45 minutes
Cooking time
30 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012