Green Apple Risotto Mario Batali Recipes

Steps:

• Bring water and stock to a boil, then reduce heat to low to keep warm.
• In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
• When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.

Steps:

• In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes.
• Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed.
• Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
• Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.