Ingredients
- 4 tablespoon unsalted butter
- 2 gallon a apples, skin on, cored, halved, cut into lengthwise 8-inch slices
- 1/4 cup calvados
- 5 cup chicken stock
- 1 cup fresh apple cider
- 1 tablespoon extra virgin olive oil
- 1 tablespoon small vidalia onion, chopped fine
- 2 cup arborio rice
- 6 tablespoon diced goat cheese
- 1/2 cup sparkling white wine
Preparation
Baking Directions:
In a medium sauté pan over low heat, melt 1 tablespoon of butter.
Add the apples and cinnamon and sauté for 2 to 3 minutes, until the apples are soft but still hold their shape.
Add the Calvados, simmer for 1 minute, remove from heat and set aside.
In a large heavy bottom saucepan, melt 1 tablespoon of butter and the extra virgin olive oil over medium heat.
Add the onion and sauté, stirring constantly, until softened and translucent, about 2 to 3 minutes.
Add the rice and cook, stirring for about 3 to 5 minutes, until all the rice is coated with butter and oil.
In a medium saucepan, bring the chicken stock and apple cider to a boil, then reduce the heat and keep at a bare minimum.
Add 1 cup of the chicken apple stock to the risotto pan and stir until the liquid is absorbed.
Continue adding stock, a small amount at a time, stirring frequently and making sure all the liquid is absorbed before adding more chicken stock.
Add the sparkling wine and stir for 2 minutes.
Remove from heat and stir in 2 tablespoons butter, the goat cheese and season with salt and pepper to taste.
Add the apples, stir well, and serve.
