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
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.
Equipment
- 1 large and deep skillet or Dutch oven
- 1 wooden spoon
- 1 medium saucepan
- 1 grater
Ingredients
- 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
Instructions
- 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!
Notes
I added seared scallop to mine but this is definitely a stand alone dish as well. You could also serve this with roasted chicken, pork chops, green beans, or a light green salad.
