Amaretto apples with white chocolate risotto
From peetabear 14 years agoIngredients
- 60g butter shopping list
- 2 tbs brown sugar shopping list
- 2 Royal gala apples, unpeeled, cut into 5mm-thick slices shopping list
- 60ml (1/4 cup) amaretto liqueur shopping list
- white chocolate risotto shopping list
- 1.25L (5 cups) milk shopping list
- 1 x 6cm cinnamon stick shopping list
- Pinch of ground nutmeg shopping list
- 40g butter, chopped shopping list
- 220g (1 cup) arborio rice shopping list
- 100g white chocolate, finely chopped shopping list
- 55g (1/4 cup) caster sugar shopping list
How to make it
- To make the white chocolate risotto, bring the milk, cinnamon and nutmeg just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer.
- Heat the butter in a medium heavy-based saucepan over medium heat until foaming. Add the rice and cook, stirring, for 3 minutes or until the grains appear slightly glassy.
- Reduce heat to medium-low. Add a ladleful (about 125ml/1/2 cup) of the simmering milk mixture to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue to add the milk mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 35 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
- Add chocolate and sugar and cook, stirring, for 2 minutes or until chocolate melts and the mixture is well combined.
- Meanwhile, melt butter in a non-stick frying pan over medium heat. Stir in the sugar. Add apple and half the Amaretto. Cook, turning once, for 5 minutes or until tender. Stir in the remaining Amaretto.
- Divide the risotto among serving bowls. Top with the apple slices and drizzle over the sauce to serve.
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