Since this month's class is brunch, I've been thinking about brunch a lot. We made this recipe in brunch class last year and everyone really enjoyed it. It's delicious and an interesting twist on risotto.
- 3 cups unfiltered apple juice
- 2 cinnamon sticks
- ¼ teaspoon ground nutmeg
- 2 cups milk
- 2 tablespoons butter
- 1 ½ cup risotto rice (Arborio or Vialone Nano)
- ½ teaspoon salt
- 1 apple peeled, diced, and briefly sautéed to soften
- brown sugar and "half and half" to serve
In a saucepan combine juice, cinnamon, and nutmeg. Bring to boil and turn down heat to keep warm. Place milk in another saucepan and heat through; turn down heat to keep warm. In a larger non-reactive saucepan, add butter and melt. Add rice and salt. Stir until rice is coated with butter. Start adding juice ½ cup at a time stirring until liquid is absorbed. Continue adding juice and stirring until all juice is absorbed. Add milk ½ cup at a time and continue stirring. Add apples after second addition of milk is absorbed. Continue adding milk and stirring until all liquid is absorbed. Taste rice for doneness. It should be "al dente" but not crunchy. If it is not done enough, add more juice ½ cup at a time until it reaches the desired consistency. Turn off heat, cover pan, and let it set for 5 to 10 minutes. Serve in bowls with brown sugar and "half and half". Serves 4.
Take 4 slices of bread and butter one side. Place on baking sheet butter side up. Generously sprinkle with cinnamon sugar. Broil until bubbly and browned. Serve with the risotto.