1 c. chopped finely shallots
¼ c. Butter Olive Oil
2 c. arborio rice
1/2 c. Granny Smith Apple White Balsamic
4 ½ c. warm chicken broth, (approx.)
1 ½ c. parmigianino-reggiano cheese, grated
1 1/2 c. peeled and diced green or Braeburn apples (if desired)
In a saucepan, brown the shallots in the Butter Olive Oil. Add rice and cook for 1 minute over medium-high heat, stirring to coat. Deglaze with the Granny Smith Apple White Balsamic over medium heat, stirring until the liquid is almost completely absorbed. Add broth, about ¾ cup at a time, stirring constantly.
Continue to add broth, until the rice becomes creamy and leaves a drag line.
After about 20 minutes, the rice should be tender yet firm and has absorbed almost all of the liquid. It should have a creamy consistency.
Add the cheese and blend. Adjust the seasoning. Serve immediately.
*Tested in our Manitoba Fish Cooking Class, this creamy risotto paired perfectly with our Pistachio-Crusted Fish (pictured below). Try them together today!