Ponte Vecchio Apple Fennel Risotto

Posted by Fresh Fork Market on 2:19 pm, Feb 15, 2012 in Recipes | 0 comments

2 tablespoons olive oil
½ cup diced onion
1 cup diced fennel
2 cups arborio rice
½ cup dry white wine
2 medium Golden Delicious apples
3-4 cups apple juice or cider, heated, divided use
½ cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste

Saute onionand fennel in saucepan on medium heat and cook onions and fennel until vegetables are translucent.    Add rice and stir with a wooden spoon until rice starts to stick to the pan. Add white wine and apples and stir until the wine is absorbed. Add 1/2 cup of apple juice and stir until absorbed. Repeat until risotto is cooked through (no longer chalky) but still with some al-dente texture.

Stir in the cheese, then salt and pepper to taste. Serve warm.

Source: Adapted from Ponte Vecchio Ristorante, Cleveland.