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APPLE RISOTTO

The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• thinly pared strip of lemon rind
• 2 apples, peeled and diced
• 3 tablespoons butter
• about 6 1/4 cups Vegetable Stock
• 2 tablespoons olive oil
• 2 cups risotto rice
• 5 tablespoons dry white wine
• 2 tablespoons, Parmesan cheese, freshly grated
• 1 tablespoon Worcestershire sauce
• salt and pepper

Directions
Bring a pan of water to a boil, add the lemon rind and apples and parboil for 4-5 minutes.

Drain well, discarding the lemon rind, and pat dry with paper towels.

Melt 1 tablespoon of the butter in a skillet over high heat, add the apples and cook, stirring frequently, for 5 minutes.

Meanwhile, bring the stock to a boil.

Heat the olive oil in another pan, stir in the rice and cook, stirring, until the grains are coated in oil.

Sprinkle in the wine and cook until it has evaporated.

Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.

Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.

After about 6 minutes of the cooking time, add the apples.

When the rice is almost tender, stir in the Parmesan, Worcestershire sauce and remaining butter and season with salt and pepper to taste.