From the 2012 Gravenstein Apple Fair cooking demonstrations. This risotto had the perfect balance of savory & sweet and the Sage Butter was truly amazing.
Gravenstein Apple Risotto
Chef Tom Schmidt, John Ash & Company
Serves 4 as entrée 6-8 as appetizer
2 cups risotto rice, Carnaroli or Arborio
4 oz finely chopped sweet onion
2 Tablespoons light olive oil
1 cup sparkling apple cider
1/2 cup white wine
5-6 cups vegetable stock
4 oz peeled and diced (¼ inch) Gravenstein apples approx. 1 apple
2 ½ tsp kosher salt
1 tsp freshly ground black pepper
4 oz Grated Parmigiano Reggiano cheese
Heat the vegetable broth in a medium saucepan and keep warm over low heat. Heat oil in a medium, thick bottomed pot over medium heat. Add onion and cook while stirring, until translucent, about 5 minutes. Add the rice, salt, pepper and stir quickly until it is well-coated and opaque, 1 minute. (This step cooks the starchy coating and prevents the grains from sticking). Stir in wine and cook until it is nearly all evaporated. Add the cider and cook until nearly evaporated. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. After 3 cups of broth add the apples to the rice mixture. Keep adding broth until the risotto is slightly firm and creamy, not mushy. Stir in ½ the Parmesan cheese, cook briefly until melted. Spoon onto 4 bowls and sprinkle with parmesan cheese. Top with a drizzle of sage butter and about 10 leaves.
40 Sage leaves (or more, you’ll want it)
¼ lb butter, unsalted
1 tsp Kosher salt
Put butter in a small thick bottomed sauce pan with salt and sage leaves. Turn heat on high. When the butter is melted start stirring with a wooden spoon and turn heat to medium. Keep stirring and when butter starts to brown quickly transfer to another small pot to stop the cooking.