Amaretto Apples with White Chocolate Risotto

Caramelised apple is deliciously luscious atop warm cinnamon-infused rice.

 

Ingredients

Amaretto Apples:

60g butter
2 tbs brown sugar
2 Royal Gala apples, unpeeled,
cut into 5mm-thick slices
60ml (1/4 cup) Amaretto liqueur

White Chocolate Risotto:

1.25L (5 cups) milk
1 x 6cm cinnamon stick
Pinch of ground nutmeg
40g butter, chopped
220g (1 cup) arborio rice
100g white chocolate, finely chopped
55g (1/4 cup) caster sugar

 

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Method

1. To make the white chocolate risotto,
bring the milk, cinnamon and nutmeg
just to the boil in a saucepan. Reduce
heat to low and hold at a gentle simmer.

2. Heat the butter in a medium
heavy-based saucepan over medium
heat until foaming. Add the rice and
cook, stirring, for 3 minutes or until
the grains appear slightly glassy.

3. Reduce heat to medium-low. Add
a ladleful (about 125ml/1/2 cup) of the
simmering milk mixture to the rice and
stir constantly with a wooden spoon
until the liquid is absorbed. Continue to
add the milk mixture, a ladleful at a time,
stirring constantly and allowing the
liquid to be absorbed before adding
the next ladleful, for 35 minutes or
until the rice is tender yet firm to
the bite and the risotto is creamy.

4. Add chocolate and sugar and cook,
stirring, for 2 minutes or until chocolate
melts and the mixture is well combined.

5. Meanwhile, melt butter in a non-stick
frying pan over medium heat. Stir in the
sugar. Add apple and half the Amaretto.
Cook, turning once, for 5 minutes or until
tender. Stir in the remaining Amaretto.

6. Divide the risotto among serving
bowls. Top with the apple slices and
drizzle over the sauce to serve.