Risotto… Apple & Onion Risotto With Short Ribs & Demi-Glace 
The Setup
Risotto. A dish that echos through the halls of most restaurants in this country. I can’t remember in my 15 years of restaurant experience a time when I didn’t see a risotto dish on the menu. I’ve made beet, carrot, saffron, fried, also known as arancini, even smoked risotto and every time it sells. It’s a great starch by itself or accompanied with a protein. I like to think its a beginner dish in a crash course for elegant cooking. If you can master the risotto you will impress even the most hesitant of the non-believers.
In New York apples and onions are in season. I love this dish because it is settles in your stomach and gives you the feeling of home. Italians call it comfort food. I couldn’t agree more.
I figured it would be a great late night meal for Max and myself. I heated up some leftovers to go with the risotto. A beautiful braised short rib and a rich demi glace. We almost went into a food coma by the time we wrapped up. Take it from us don’t eat this if you have things to do. It may leave you couch ridden. The most important thing to remember when making risotto is the broth. As you slowly add it to your pan, take a spoon and taste the rice as it cooks. Flavors develop and starch is released from the rice. Giving it the desired texture. Seasoned correctly making sure not to over salt. Tasting your food as you cook it is the best advice I can give for the home and restaurant cooks out there.
The plating of this dish was a bit of a challenge. It came with the problem that I only had plates in my house due to the only bowl being broken the night before. Max and I went on a plate manhunt, hoping that we could find a solution. Eureka! I found a small aluminum tin pan that looked rustic and perfect for the pictures. Though it was a challenge, sometimes plating is.
After you overcome the challenge of plating, there is only one thing left to do. Enjoy yourself! Be creative and be creative don’t forget the plate is your canvas and the food is your paint. Give yourself time. Cooking isn’t all glamour if you can’t get it right.
Ingredients:
¾ cup adobo rice
4 C chicken stock
½ c butter
¼ cup onions (diced)
¼ cup apples(thinly sliced, I used a mandolin on its thinnest setting)
1 Tbsp. chopped garlic
4 sage leaves
2 sprigs of fresh thyme
¼ cup fresh parmesan
⅛ cup heavy cream
1 T olive oil
Equipment:
sauté pan
small soup pot
chef knife
mandolin
measuring cups and spoons
laddle
wooden spoon
cutting board
Directions:
- Over a medium flame heat your oil in the saucepan and cook, onions, apples and garlic until onions are translucent.
- Heat up your chicken stock to a simmer keep on a low flame
- Add your adobo rice, sage leaves, thyme sprigs and butter to the sauté pan
- cook until fragrant and toasted color is obtained
- Using your ladle, ladle a scoop of stock into the pan cooking until the rice stock is absorbed. Repeat the process until there is no stock left
- Add your heavy cream, parmesan, stir until creamy and combined.
- Remove the thyme sprigs and discard
- Serve up to your friends and family!
Plating:
Find a shallow soup bowl and scoop the risotto into the middle of the plate. Drizzle a little olive oil and finishing salt to achieve greatness. Garnish with a very thin sliced apple and fresh thyme sprigs. If you would like to add a protein or sautéed greens place them in the middle of the risotto and then lay the apples and thyme sprigs across the top. Enjoy!
From all of us at Heavenly Eating, keep cooking. Don’t be afraid. Put whatever you’re feeling like to the test. Impress yourself & your friends. Feel free to email us Max@heavenlyeating.com or Frank@heavenlyeating.com.
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