A delightful twist on classic risotto, incorporating the sweetness of apples and the richness of Parmesan cheese.
Heat the chicken broth in a small saucepan over medium heat until it simmers. Keep it warm.
Keeping the broth warm ensures it integrates smoothly into the risotto.
Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Stir frequently to prevent the onion from browning.
Add the rice to the saucepan and stir to coat it with the butter. Cook for 2 minutes to toast the rice slightly.
Toasting the rice enhances its flavor and helps it absorb the liquid better.
Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
The wine adds a depth of flavor to the risotto.
Add a ladleful of warm broth to the rice and stir until the liquid is absorbed. Repeat this process, adding broth one ladleful at a time, until the rice is creamy and tender, about 20 minutes.
Stirring constantly helps release the starch from the rice, creating a creamy texture.
Stir in the diced apples during the last 5 minutes of cooking.
Adding the apples at the end preserves their texture and flavor.
Remove the saucepan from heat and stir in the remaining butter and Parmesan cheese. Season with salt and nutmeg to taste.
Let the risotto rest for a minute before serving to allow the flavors to meld.
Serve the risotto immediately, garnished with additional Parmesan cheese if desired.
Serve the risotto warm for the best taste and texture.
