Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

FRIDAY NIGHT DINNER... apple and ham risotto

3/2/2012

1 Comment

 
Picture
     We've started a new tradition at our house... dinner by the fire.  My original plan was to invite friends once a week beginning the first of the year, to dine on a small table in front of our fireplace. 
     Unfortunately, time has escaped me.  I don't know why it's been so difficult to get this event under-way. But here it is, the first of March and we've only just hosted the first dinner in our living room.
     It's also going to take a little tweaking.  It gets HOT sitting directly in front of a blazing fire... ouch!  The next dinner might have candles lit in the fireplace instead.  Not quite the same ambiance, but certainly a lot cooler!
     I served Apple & Ham Risotto for this inaugural dinner, along with a salad, crusty bread, and a flourless chocolate cake for dessert.  Will I make the Apple & Ham Risotto again?  Absolutely.

Picture




                     :: Apple & Ham RISOTTO
    recipe adapted from An Apple Harvest: Recipes & Orchard Lore by Frank Browning and Sharon Silva
Picture
• 5 cups no-salt-added chicken broth
• 3 to 4 ounces country ham, preferably in 1 slice (may substitute pancetta, prosciutto, or smoked turkey)
• 3 tablespoons unsalted butter
• a few sage leaves, plus more for garnish
• 1 1/2 cups arborio rice
• 3/4 cup semi-dry hard apple cider ( I like Crispin)
• 1 large firm apple ( I used an organic Braeburn )
• 1 ounce freshly grated Asiago or Parmigiano-Reggiano cheese
• Coarse salt for finishing
• Freshly ground black pepper

To cook risotto: In large saucepan, heat broth over medium heat. Cut ham into 1/4-inch dice to yield 6 to 8 tablespoons. In large saute pan, melt 2 table-spoons butter over medium heat. Add a few sage leaves. Add ham and rice. Stir to coat. Add cider. Cook, stirring, for 2 minutes or until cider is almost evaporated. Add 1/2 cup hot broth. Cook, stirring, until broth is almost absorbed. Repeat with more additions of broth, allowing them to be absorbed before adding more. (Note: You don't have to stir continuously; when level of liquid goes below rice, add liquid and stir to incorporate.) To prepare apple: Meanwhile, peel and core apple. Cut three-quarters of apple into very small dice to yield 3/4 cup. Cut remaining quarter of apple into very thin slices. In small skillet or saute pan, melt remaining 2 tablespoons butter over medium-high heat. Add diced apple. Cook, stirring, for 4 to 6 minutes or until lightly brown but not mushy. Transfer to bowl. Cover to keep warm. Add apple slices to skillet. Cook, stirring, for 1 to 2 minutes or until slightly browned.

To add apple: Add sauteed diced apple to risotto with last addition of broth. (Note: Cooking risotto should take 20 to 23 minutes total; rice should be creamy and liquid should be absorbed. You might not need all of broth.) Remove from heat. Cover. Let stand for 3 minutes.

To serve: Divide among individual wide, shallow bowls. Using vegetable peeler, shave a few curls of asiago cheese over each portion. Add sprinkling of salt and pepper. Top with apple slices. Garnish with sage leaves. Serve warm.


TAKE a LOOK:





1 Comment
RS
3/3/2012 05:50:59 am

Love the idea of dinner by the fireside!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes