Apple Risotto

Green Apple Risotto

2 TBSP butter, divided
1 tbsp virgin olive oil
1/2 red onion, finely chopped
1 Granny Smith apple, peeled, cored, and diced
3/4 cup arborio rice
1/4 cup white wine
1/4 cup apple cider
2 cups chicken stock
1/8 cup grated parmesan

In a saute pan, heat 1 TBSP butter and virgin olive oil until melted together. Add onion and cook over medium heat until soft and not yet browned. Add apples and rice and cook 3 to 4 minutes, until rice has acquired a pearly opaque quality. Add the wine and cider and simmer until evaporated. Add 1/2 cup chicken stock and cook until absorbed. Continue 1/4 cup of stock at a time, stirring constantly, until rice is al dente. Remove from heat and stir in remaining butter and the parmesan cheese. Serve with additional grated cheese on the side.

Notes: This was really interesting because most of the risotto recipes I've tried previously have been more towards the savory side, and this one was slightly sweet. And very good. I might be tempted to try adding some shiitake mushrooms to give the dish a bit more volume.