Risotto with Walnuts and Apples

By Rochelle Bilow
February 1, 2011
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Risotto with Walnuts and Apples

Author Notes: Peanut butter and jelly aside, risotto was the first thing I learned to cook. I like the addition of comforting, warm red wine and beef stock in this variation. Toasted walnuts and Granny Smith apple provide crunch and contrast to the rice. I like the raw bite of uncooked apples, but you could saute them in more butter if you're in the mood to get really wild.

In a move that's decidedly non-Italian, I swirl in creme fraiche at the last moment. It's a gamble and break from tradition that, I believe, in this instance, pays off.
Rochelle Bilow

Serves: 4 as a main course

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