One could say that arborio rice is kind of egg shaped, yeah, I know that is a stretch. I really do have a plan. The grocery stores had ricotta cheese on sale for Easter, so I decided to make not only lasagna, but I would try my hand at making a ricotta cheese cake. When it comes to cheese cake, I think ricotta are my favorite. I bought a dessert cookbook, yeah cause I really need to make desserts, and it had a few interesting things made with arborio/carnaroli/nano rice. I decided on making Apple and Almond Risotto. The only thing that I can really say is that it is different......
I started by heating 64 ounces of apple juice and half cup of sugar in a sauce pan....
I measured out 3 cups of arborio rice
I used a sweet Italian wine. I thought about using Icewine, but that is really expensive. This is an Italian dish so when in Rome....
I peeled and chopped a good size Granny Smith apple, thinking that it would stand up nicely to cooking.
I melted 3 tablespoons of unsalted butter in the pot and cooked the apple for about 5 minutes.
I then removed the apple and added the rice, and sauteed it til it was a slight golden color, then deglazed the pot with wine.
I cooked the risotto rice as I would normally, when it was almost done, I added the apples back to the pot, added 3 tablespoons of butter, and the remaining 2 ounces of the apple juice.
I topped it with some toasted almond slivers. If figs were in season, I would have added them, but as is stands right now the fig tree does not even have a glimmer of green, not one teeny tiny speck.
Thanks for a great day.....
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