1. Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer. 2. Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes. 3. Add the rice and 1 cup of the apples; saute, stirring for 3 minutes. 4. Stir in the wine and boil, stirring, until wine is reduced by half. 5. Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes. 6. Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples. 7. Cook until creamy and center is done. Remove from heat. 8. Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
