I have a list a mile long of things to cook this fall. Getting to them will be a bit difficult though. What with school now a week in, I’m realizing that this blog will be a weekend affair. In a way, I think it’s good. In between chemistry and studying derivatives, I’ll be able to concentrate on flavor pairings, and which natural cheeses melt most smoothly. Then, when the weekend arrives, I’ll have put lots of thought into my creation, and hopefully produce something worth your while.
I came up with this idea while looking at the blog, Food Loves Writing, one of my new favorite blogs for its insight on life. This spring the author made carrot risotto, and the recipe including caramelizing carrots. I bookmarked the page, but realized it wouldn’t stick with my “in-season” theme I’m hoping to pull off this fall. So, this coming Spring, don’t be surprised if you see carrot risotto. For now, you’ll get apple. I think it was just the word caramelized that stuck in my head. It lead me to–whilst thinking about caramel apples–to connect them to risotto. After a few searches here and there I decided on brie over blue and waited ever so impatiently for the last bell to ring so I could get home and make it.
It’s really a wonderful combination, but I found that even with a substantial amount of brie the flavor wasn’t quite as strong as I wanted. Then my mom mentioned serving it with thin slice of brie laid over the warm risotto. Voila! Also, if you’d prefer a stronger apple flavor, you could add some apple cider with the white wine. I realized this part way through cooking the risotto and just didn’t have any cider to add. Thus, there’s just a rough estimate in the recipe.
I hope your September has begun smashingly, and even if you’re experiencing 80 degree weather and ample sun, maybe when you make this you can pretend that multi-colored leaves are dotting the ground.
Apple and Brie Risotto
Notes: There are many ways you could change and probably improve upon this. I mean, this was the first time I’d ever considered coming up with a recipe for apple risotto. You could switch the brie for blue, or any number of other cheeses. You could use pears instead of apples. You could add in some pancetta or prosciutto. Lots of possibilities here!
1 Tablespoon unsalted butter
1 large yellow onion, sliced thinly into half moons
1 scant teaspoon dried thyme
5 Macintosh apples, 4 sliced thinly with skins, and one grated without skins (do the latter at the end so it won’t brown)
1 teaspoon sugar (brown or white)
2 cups arborio rice
4 cups vegetable or chicken broth
2 cups water
1/4 cup white wine
1/4 cup (or more) apple cider–optional, and though I assume it would boost the apple flavor I didn’t add it myself
4 ounces brie, cubed, plus additional thin slices for serving
Bring the broth and water to a boil in a large saucepan, then reduce to low to keep warm. Heat butter over medium heat in a large pot or dutch oven. Once melted, add the onions and thyme and cook until translucent. Add the sliced apples and sugar and continue to cook until the apples are very broken down and most of the excess liquid has evaporated. Add the rice and cook for 3-4 minutes, stirring from this point on with a wooden spoon. Add in the wine and cider if desired. Once cooked off, add in a ladle full of hot broth and stir. Once evaporated, add more liquid, and continue to stir almost constantly over medium to slightly below medium heat. Eventually you will run out of broth. Once this happens, remove from heat and stir in brie and grated apple. Salt and pepper to taste. Serve in bowls with a thin slice of brie over the warm risotto.