Pasta, Risotto and You

By Nancy Caivano

 

Risotto
with Fresh Morels and Apples

Serves 6

 

Ingredients:

3 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 lb fresh morel mushrooms, sliced
3 Granny Smith apples, peeled and thinly sliced
1 tsp cracked black pepper
2 cups Arborio rice
1/2 cup Calvados (apple liqueur—if you can't find
   Calvados, substitute brandy)
4 cups simmering chicken stock
1/2 lb asparagus, tough ends trimmed,
   cut into 1" pieces and steamed 5 minutes
3 tbsp butter
1/2 cup grated Parmesan cheese
2 tbsp parsley, chopped
2 tbsp thyme, finely chopped
Salt to taste

 

Method:

In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, morels, apples and black pepper. Cook until apples begin to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add Calvados, stirring constantly, and let totally evaporate. When Calvados is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add asparagus.

After last addition of stock is absorbed, remove from heat, and stir in butter, Parmesan, parsley and thyme. Season with salt and serve immediately.

Note:
If you cannot find fresh morels, you can substitute either dried morels, or you can use another mushroom variety. Portobello or shiitake would work well.

 

Pasta Risotto and You

Recipes
 


Pasta, Risotto and You Archive

 

This page created June 2000


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions & Charts
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Yogurt Maker
Small Appliances
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines