Apple Risotto Serving Size - 6 Prepared By - DnD Recipe Rating
			1 3/4 cups Arborio rice 1/2 pound golden apples, peeled, cored, cut into shavings and sprinkled with lemon juice The juice of a lemon for the above apples A small onion, peeled and chopped 1/2 cup peeled almonds, chopped 1/4 cup unsalted butter 1/2 cup dry white wine, warmed 1 quart simmering meat broth (unsalted bouillon will work, as will vegetable broth) 4 tablespoons freshly grated Parmigiano 2/5 cup heavy cream Salt and pepper to taste
			Heat a walnut-sized chunk of butter in a pot, and when it is melted and begins to bubble add the onion. Cook, stirring, until the onion becomes translucent, and then add the shaved apples and sprinkle the lemon juice over them. While you are doing this, heat another chunk of butter in a second pot (large enough to cook the risotto in) and when it begins to bubble, add the rice, and cook, stirring, until the grains become translucent, Cook, stirring, for a minute more, and then add the rice and continue to cook for about 5 minutes, or until the grains become translucent. Add the heated wine (I simply microwave it), stir until it has evaporated, and add the apple mixture, together with a first ladle of broth. Check seasoning and continue to cook until the rice reaches the firm-but-chewy al dente stage, stirring gently and adding broth as the rice absorbs it. At this point turn off the heat, stir in the remaining butter and the cream, and cover the pot for two minutes. Divvy the apple risotto into 6 bowls, dust them with the grated cheese, give them a grating of pepper, and serve at once.