Risotto Alle Mele

Ingredients

• 3 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 small onion, 1/2 chopped and 1/2 sliced thin
• 1 cup arborio rice
• Pinch of curry powder
• 2 apples, peeled and cored, 1 1/2 chopped, 1/2 sliced
• 1/4 teaspoon salt
• 3/4 cup white wine
• 2 cups chicken broth
• 1/2 cup Parmigiano-Reggiano, grated
• Juice of 1/2 lemon
• Black pepper

Directions

1. In a large pot over medium heat, warm 2 tablespoons of the butter with all of the oil. Stir in the chopped onions and cook until they turn soft and see-through, 3 to 4 minutes. Add the rice, mix to coat it well, and cook for 2 minutes.
2. Add the chopped apples, salt, and curry powder, then cook for about 4 minutes, stirring frequently. Pour in the wine and let it cook into the rice completely. Add 1/2 cup of the stock, stir, and cook until the liquid is absorbed. Repeat with the remaining stock, adding it 1/2 cup at a time, until it has all gone in, about 20 minutes. The rice should be tender with a little firmness left in the center.
3. While the risotto cooks, melt the remaining butter in a small skillet over medium-high heat. Add the sliced onions and sliced apples, and cook until browned, about 8 minutes.
4. Stir half of the Parmigiano-Reggiano and all of the lemon juice into the risotto. Add plenty of black pepper and a bit more salt.
5. Spoon the risotto into a bowl, then top it with the browned apple and onion slices. Finish with the remaining cheese.