Potato Apple Risotto Recipe
Ingredients
| Potatoes | 2 , peeled | |
| 2 Granny Smith apples, peeled and cored | ||
| Unsalted butter | 3 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Onion | 1 Small, minced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Sodium chicken broth | 2 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
1. Using a mandoline, cut the potatoes and apples into 1/8 inch slices. Stack the slices and cut them into 1/8 inch sticks, then cut the sticks into 1/8 inch cubes.
2. In a large skillet, melt 1 tablespoon of the butter. Add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the wine and simmer over moderate heat until almost evaporated, about 4 minutes. Add the potatoes, apples and chicken broth and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the potatoes are tender and the liquid has reduced to 1/2 cup, about 25 minutes. Remove from the heat. Season with salt and pepper and stir in the remaining 2 tablespoons of butter until melted. Stir in the Parmesan and serve.
2. In a large skillet, melt 1 tablespoon of the butter. Add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the wine and simmer over moderate heat until almost evaporated, about 4 minutes. Add the potatoes, apples and chicken broth and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the potatoes are tender and the liquid has reduced to 1/2 cup, about 25 minutes. Remove from the heat. Season with salt and pepper and stir in the remaining 2 tablespoons of butter until melted. Stir in the Parmesan and serve.
Chef
