Ingredients
APPLE
4 cups chicken broth
4 tablespoon unsalted butter
½ cup diced onions
1 cup Arborio rice
2 cups Granny Smith apples, peeled and cubed
⅓ cup dry white wine
2 tablespoon freshly grated parmesan cheese
8 strips bacon
Directions
1
Boil the chicken broth and then adjust to heat to bring it to a simmer. Set aside.
2
Add 2 tbsp. of butter and ½ cup of onions over low heat for 3 minutes. Then add in the rice and 1 cup of apples and sauté for 3 minutes. Mix in the wine and bring to a boil.
3
Add the hot broth in, just covering the rice, and keep stirring until it’s absorbed. Keep adding more broth in ½ cup increments and stir until fully absorbed.
4
Towards the end, add in the remaining cup of apples and cook until creamy. Take off the heat and stir in the parmesan cheese and last 2 tbsps. of butter. Serve the risotto on a plate and top it off with cooked bacon strips.