3-4 ounces country ham, (can sub pancetta) cubed into 1/4 inch dice. (need at least 6-8 Tbsp)
4 Tbsp butter
Fresh sage leaves, plus a few for garnish
1 1/2 cups arborio rice
3/4 cup semi dry hard cider (eg George Hornsby's)
1 large firm apple, such as Stayman, Winesap, or Rome
Asiago cheese, for garnish
Coarse salt, and pepper for garnish
Juice of lemon to prevent apple from browning.
Instructions
Heat broth in large saucepan over medium heat.
Melt 2 Tbls butter in a large sautee pan over medium heat. Add a few sage leaves, and then the hame and rice, stirring to coat. Add the cider and cook for 2 minutes, stirring frequently until it is almost evaporated.
Add 1/2 cup of the hot broth and cook, stirring until it is almost absorbed. Repeat with the additions of broth allowing them to be absorbed before the next round.
While the risotto is cooking, peel and core the apple, then cut 3/4 of it into a very small dice to yield 3/4 a cup. Cut the remaining quarter of an apple into very thin slices.
Melt the remaining 2 tablespoons of butter in a small skillet or sautee pan over medium high heat. Add teh diced apple and cook for 4-6 minutes stirring to brown lightly without allowing the apple to get mushy. Transfer to a bowl and voer to keep warm. Add the apple slices to the skillet and cook for a minute or two, until they are slightly browned.
Add the diced sauteed apple to the risotto with the last addition of broth. By this time the rice should be creamy and the liquid should be absorbed. You might not need all the liquid. The broth additions steps should take 20-25 minutes.
Remove from heat. Cover and let stand for 3 minutes.
Divide amoving individual wide, shallow bowls. Use a vegetable peeler to shave a few curls of the asiago over each cheese portion, then treat each serving to a sprinkling of salt, pepper, and sauteed apple slices. If desired, garnish with fresh sage leaves.
Serve warm
Originally Submitted
12/12/2010
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