Warm spices and autumn apples are highlighted in this untraditional risotto. Seared scallops worked like a dream alongside this risotto but it’s a stand-alone dish in itself.
If you like this flavor combination, try my Mulligatawny recipe HERE!
Curried Apple Risotto
- 1 large and deep skillet or Dutch oven
- 1 wooden spoon
- 1 medium saucepan
- 1 grater
- 3 tbsp unsalted butter divided
- 2 tbsp extra-virgin olive oil
- ¾ cup shallots chopped
- 3 garlic cloves minced
- 1 tbsp curry masala powder
- 2 granny smith apples peeled and diced; cores reserved for stock
- ⅓ cup dry white wine
- 2 tbsp apple cider vinegar
- 1 cup uncooked arborio rice
- 4 cups vegetable or chicken stock homemade is ideal
- ½ cup Parmigiano Reggiano finely grated; plus more for serving
- kosher salt
- freshly ground pepper
- In a medium saucepan, bring stock and apple cores to a simmer. You never want to add cold stock to a risotto!
- In a large Dutch oven, heat 2 tbsp of butter and olive oil over medium-high heat. Add shallots; sauté while stirring, for about 3 minutes.
- Add garlic and curry powder; cook until fragrant, about 1 minute.
- Add the diced apples and stir until well-coated in the curry powder. Add a sprinkling of salt; sauté, stirring occasionally, for 5 minutes.
- Add the arborio rice and stir, ensuring each grain is coated. Cook until the rice is translucent, about 1 minute.
- Add the white wine and apple cider vinegar; cook until most of the liquid has evaporated, about 2 minutes.
- Remove the apple cores from stock and discard. Add stock one ladle at a time; cook, while stirring, until the liquid has been absorbed by the rice before adding more stock. Continue adding hot stock one ladle at a time, until the rice is slightly al dente. You still want the rice to have a slight bite to it. Do not overcook! This whole process should take no more than 16 minutes. Season with kosher salt and freshly ground pepper, to taste.
- When rice is al dente, remove from heat and stir in the Parmigiano-Reggiano and remaining tablespoon of butter.
- Transfer to plate or a shallow bowl. Garnish with more Parmigiano-Reggiano and freshly ground pepper. Serve immediately!