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Serves
4 first course meals
Author Notes
Meaby unusual but very nice. —anka
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Ingredients
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4-5 cups
vegetable broth
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3 tablespoons
butter plus 1 tbs for finish
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1/3 cup
green onion, sliced (3 green onions )
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1 cup
arborio rice
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1/2 cup
white wine
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3/4 cup
peeled roasted chestnuts, chopped ( 100 g )
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1
apple, diced ( 1 1/2 cup )
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1 tablespoon
lemon juice for apples
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1 teaspoon
fresh thyme
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1 tablespoon
chopped fresh basil
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1/4 cup
freshly grated Grana Padano cheese
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2 tablespoons
fresh flat leaves parsley, chopped
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sea salt and freshly ground black pepper
Directions
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Bring vegetable broth to boil, reduce heat cover and keep warm.
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Dice apple ( Pink Lady or Gala ) and sprinkle with lemon juice, do not peel, keep on the side.
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Chop the chestnut and keep on the side.
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Meanwhile, heat 2 tablespoons butter in large saucepan over medium heat. Add onion and cook about 1-2 minutes.
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Add rice, stir until rice is translucent about 3 minutes.
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Add 1/2 cup wine, once the wine has reduced, begin adding hot stock a ladle at a time and stir, allowing each addition to be absorbed before adding next.
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The whole process should take about 20 minutes.
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Last 4-5 minutes of cooking add diced apples and chopped chestnut, chopped thyme and basil.
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Remove from stove and season with salt and freshly ground pepper, stir in butter, Parmesan cheese and parsley.
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Serve.
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