Fustini's Oils and Vinegars
Sweet Apple Risotto

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Sweet Apple Risotto


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Sweet Apple Risotto


  • 3-4 cups chicken stock or broth, divided
  • 1 cup hard apple cider
  • 1/4 cup Fustini's Leek olive oil
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • pinch crushed red pepper
  • 2 cups arborio rice
  • salt to taste
  • 1/4 cup dry white wine
  • 3/4 cup finely chopped Granny Smith apple
  • 2 tablespoons fresh thyme
  • 2 tablespoons butter
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 tablespoon Fustini's Michigan Apple balsamic
  • 1 lemon, zested
  • black pepper


adapted from midwestliving.com


Step 1. 

In a medium saucepan, bring 3 cups of stock and the cider just to a simmer. Cover and keep warm.

Step 2. 

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add garlic and crushed red pepper; cook until tender and fragrant, about 2 minutes more. Add rice and increase heat to high. Cook, stirring, for 2 minutes. Add a pinch of salt. Remove from heat. Carefully add wine; return to heat. Cook and stir until nearly evaporated, about 2 minutes. Add 2 cups of the warm stock mixture. Bring to boiling. Reduce heat to medium-low and stir constantly until liquid is absorbed. Continue adding the additional stock mixture, 1/2 cup at a time, stirring until liquid is absorbed. Cook until rice is al dente and mixture is creamy (about 25 minutes total).

Step 3. 

Stir in apple, thyme, butter, cheese, vinegar and lemon zest. Add some of the extra stock, if needed, to loosen. Season to taste with salt and black pepper; serve immediately.

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