Have you gone apple picking yet? On a crisp, sunny day with a slight breeze rustling through the trees, apple picking is another one of my favorite autumn activities (I have a lot of them, I know). I went a few weeks ago with some friends, and I ended up picking about fourteen pounds of apples. My friends and I also started the tradition a few years back of heading over to one of our homes after picking to bake with our freshly-picked apples, which is almost more fun than the picking itself. This year, it was me and two other friends, and while they each made different kinds of apples dumplings, I whipped up a caramel-apple pie for the hubby as we talked, giggled, and shared a lovely afternoon together. Even after that pie and a big batch of my usual apple maple butter, I was still up to my elbows in apple recipes I wanted to make, and this apple risotto was one of them. I’m just going to come right out and say that this risotto is absolutely a dessert risotto, unlike the strawberries and cream risotto I made that flirted with both sides of the sweet/savory spectrum. While most other risottos I make are served as dinner, I would definitely serve this one in smaller portions as a dessert or a sweet side. If you haven’t tried a dessert risotto yet, I highly recommend this one…and if you haven’t gone apple picking yet, I highly recommend that too, especially with a friend or three – and maybe start a baking tradition of your own!
- 2 Tbsp butter
- 1 1/2 cups apples, peeled and diced
- 1/4 cup unsweetened applesauce
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp brown sugar
- 1 Tbsp maple syrup
- 1 cup arborio rice
- 3/4 cup white cooking wine
- 1 cup apple cider
- 2 1/4 cups water
In a medium sauce pan, melt the butter over medium heat. Add in the apples, cinnamon, nutmeg, and sugar, and maple syrup. Cook until softened.
Pour in the rice, and then cook 1-2 minutes. Add in the wine.
Bring to a simmer, stirring frequently, until the rice has absorbed most of the wine. Continue this process with the cider and water, adding the 1/2 cup at a time until the rice has absorbed all of the liquid. Cook until al dente, and then remove from the heat.