345 g IQF Golden Delicious Apples
28 g dried porcini mushrooms
162 g chicken broth
80 g unsalted butter
26 g grated zest of 1 lemon
120 g chopped onions
200 g arborio rice
115 g dry white wine
32 g freshly grated parmesan cheese, plus extra for serving
Salt and freshly ground black pepper
Chopped flat-leaf parsley leaves (optional)
Combine the dried mushrooms with the chicken broth in a medium-size
saucepan and bring to a boil over high heat. Reduce the heat to low and
simmer until the mushrooms are tender, about 5 minutes. Use a slotted
spoon to transfer the mushrooms to a small dish. Place a fine sieve
lined with a double layer of cheesecloth over a clean saucepan and
strain the broth into it, leaving behind any grit that has settled at
the bottom of the cooking pan. Set the broth aside. Coarsely chop the
mushrooms and set aside.
Melt 8 grams of the butter in a large skillet over medium high heat.
Add the apples and the lemon zest and sauté until the apples are just
tender, about 1 minute. Set aside.
Return the broth to low heat, cover and keep at a simmer.
Melt 16 grams of the butter in a large, heavy saucepan over low heat.
Add the onions and cook until tender, about 3 minutes, stirring
frequently. Add the rice and stir until the grains are coated and shiny,
about 3 minutes. Stir in the drained porcini mushrooms.
Add the wine (be careful – the mixture will splatter violently) and
cook until it is absorbed, stirring frequently. Add 60 grams of the
broth and allow it to simmer, stirring well until it is absorbed.
Continue adding the broth, 60 grams at a time, stirring constantly,
until almost all of it has been added and the rice is slightly creamy
and tender, but firm to the bite (al dente). The risotto should be
slightly runny. Altogether, the rice should cook for 25 to 30 minutes.
Just before removing the pan from the heat, add the remaining 16 grams
butter and stir until melted. Remove from the heat and stir in the
sautéed apples and Parmesan cheese. Season to taste with salt and
pepper. Divide among warmed dinner plates, sprinkle with Parmesan