Risotto-with-Apples,-Morels,-and-Fontina

Makes 6 servings

Though you can use any apple your have on hand for this recipe, firm, crisp varieties, like Gala or Fiji, will hold their shape when cooked.

Ingredients

  • 10 cups meat broth (chicken, pork, or beef), or as needed
  • Kosher salt, as needed
  • 6 oz (3/4 cup) unsalted butter
  • 3/4 cup minced yellow onion
  • 1 lb (2 1/3 cups) Carnaroli rice
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves
  • 18 oz fresh porcini mushrooms, cleaned, trimmed, and thinly sliced
  • 2 small apples, peeled, cored, and thinly sliced
  • 1/2 cup dry Marsala
  • 1 cup grated Grana Padano
  • Kosher salt and freshly ground black pepper, as needed
  • 4 oz Fontina, thinly sliced
  • 1 tablespoon coarsely chopped walnuts

Directions

  1. Heat the broth over low heat and season with salt; keep warm.
  2. Heat 7 tablespoons of the butter in a large pot over low heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the rice and cook over medium heat, stirring frequently, until the grains are hot, about 2 minutes.
  3. Add enough of the broth to come 1/2-inch above the rice, and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time.
  4. In a separate sauté pan, heat the oil over medium heat. Add the garlic cloves and cook, stirring frequently, until they are a light golden color. Add the porcini and apples. Season with a pinch of salt and pepper and cook, stirring frequently, until the mushrooms are very hot and nearly tender, about 8 minutes. Add the Marsala and cook until the wine has reduced by about half, 4 to 5 minutes. Remove and discard the garlic cloves and keep the mushroom-apple mixture warm.
  5. Add half of the mushroom-apple mixture to the risotto after it has cooked for about 10 minutes. Once the rice has absorbed almost all the broth, and the grains are just tender (al dente), about 18 minutes total cooking time, remove the pot from the heat.
  6. Add the remaining 5 tablespoons butter and the Grana Padano and stir vigorously until the risotto is creamy. Season with salt and pepper, if needed, and serve immediately on flat plates topped with the sliced Fontina and the remaining mushroom-apple mixture and sprinkle with the walnuts.

CIA FOODIES

Risotto with Apple, Walnuts, Porcini Mushrooms, and Fontina

Risotto-with-Apples,-Morels,-and-Fontina
Makes 6 servings Though you can use any apple your have on hand for this recipe, firm, crisp varieties, like Gala or Fiji, will hold their shape when cooked.

Ingredients

  • 10 cups meat broth (chicken, pork, or beef), or as needed
  • Kosher salt, as needed
  • 6 oz (3/4 cup) unsalted butter
  • 3/4 cup minced yellow onion
  • 1 lb (2 1/3 cups) Carnaroli rice
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves
  • 18 oz fresh porcini mushrooms, cleaned, trimmed, and thinly sliced
  • 2 small apples, peeled, cored, and thinly sliced
  • 1/2 cup dry Marsala
  • 1 cup grated Grana Padano
  • Kosher salt and freshly ground black pepper, as needed
  • 4 oz Fontina, thinly sliced
  • 1 tablespoon coarsely chopped walnuts

Directions

  1. Heat the broth over low heat and season with salt; keep warm.
  2. Heat 7 tablespoons of the butter in a large pot over low heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the rice and cook over medium heat, stirring frequently, until the grains are hot, about 2 minutes.
  3. Add enough of the broth to come 1/2-inch above the rice, and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time.
  4. In a separate sauté pan, heat the oil over medium heat. Add the garlic cloves and cook, stirring frequently, until they are a light golden color. Add the porcini and apples. Season with a pinch of salt and pepper and cook, stirring frequently, until the mushrooms are very hot and nearly tender, about 8 minutes. Add the Marsala and cook until the wine has reduced by about half, 4 to 5 minutes. Remove and discard the garlic cloves and keep the mushroom-apple mixture warm.
  5. Add half of the mushroom-apple mixture to the risotto after it has cooked for about 10 minutes. Once the rice has absorbed almost all the broth, and the grains are just tender (al dente), about 18 minutes total cooking time, remove the pot from the heat.
  6. Add the remaining 5 tablespoons butter and the Grana Padano and stir vigorously until the risotto is creamy. Season with salt and pepper, if needed, and serve immediately on flat plates topped with the sliced Fontina and the remaining mushroom-apple mixture and sprinkle with the walnuts.

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