Like the Apples and Curry Combo?
This risotto recipe from Rome, at Home by Suzanne Dunaway balances starchy rice with apples and lemon, all flavored with a healthy pinch of curry powder.
Initially the curry powder seemed strange for a recipe coming from the Rome, at Home cookbook, but then I remembered the curious but tasty duo of apples and curry powder. The curry doesn't dominate, just sits in the background adding hints of spice to the edges of your taste buds, while the plumped-up rice adds the creamy comfort.
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, 1/2 chopped and 1/2 sliced thin
- 1 cup arborio rice
- Pinch of curry powder
- 2 apples (Fuji or Braeburn), peeled and cored, 1 1/2 chopped, 1/2 sliced
- 1/4 teaspoon salt
- 3/4 cup white wine
- 2 cups chicken broth
- 1/2 cup Parmigiano-Reggiano, grated
- Juice of 1/2 lemon
- Black pepper
Pour 2 tablespoons of the butter and all of the oil to a large pot set over medium heat. Add the chopped onions and cook for 3 to 4 minutes, until translucent. Add the rice, stir well, and cook for 2 minutes.
Toss in the chopped apples, salt, and the curry powder. Cook for about 4 minutes, stirring often. Pour in the wine and cook until it has been completely absorbed by the rice. Add a 1/2 cup of the stock, stir well, and cook until it has been absorbed. Continue adding the stock, a 1/2 cup at a time, until all of it has been added, about 20 minutes. The rice should be tender, but still al dente.
Meanwhile, melt the rest of the butter in a small skillet set over medium-high heat. Add the sliced onions and apples and cooked until browned, about 8 minutes.
Add half of the Parmigiano-Reggiano and all of the lemon juice to the risotto. Season with lots of the pepper and a little more salt.
Scoop some of the risotto into a bowl and garnish with the apple and onion slices. Sprinkle with the rest of the cheese.