Apple Pistachio Risotto
- 2 cups Carnaroli Rice
- 1 tbsp Pistachio Paste
- ½ cup finely minced Onion
- 1 Granny Smith Apple, cored & cut into 1/2” cubes (skin on)
- ½ cup Apple Cider
- 4-6 cups Vegetable Stock
- 1 tbsp Unsalted Butter
- 1 clove Garlic, smashed & scraped into a paste
- 1 tsp + 1 1/2 tbsp of Salt
- 1 tsp chopped Fresh Rosemary
- 1 tsp Fennel Pollen
Preheat your oven to 400 degrees.
Melt the tablespoon of butter in a large frying pan. Add the onion and sweat it until softened & translucent.
Add the rice, 1 ½ tablespoons of salt, ½ cup of apple cider, and some black pepper.
When the cider has cooked down, add ½ cup of the vegetable stock and the garlic.
Continue to cook, stirring occasionally, and adding additional stock in ½ cup increments as needed until the rice is tender.
In a frying pan or baking dish, toss the apple cubes with the salt. Put the pan in the oven to roast until tender and lightly browned (but not turned to mush).
When the risotto has cooked, stir in the pistachio paste, the three cheeses, fresh rosemary, fennel pollen, and additional stock as necessary for a creamy risotto consistency.
Serve the risotto in bowls, each topped with the roasted apples, 1 tbsp of parmesan cheese and 1 tbsp of chopped pistachios.