Red Wine Risotto with Apple

Serves 4


3 tbsp unsalted butter
1 onion, peeled and chopped very finely
2 clove
1 cup Arborio rice
2 cups dry red wine
3 apples, peeled, cored and cubed
1 cup apple cider
5 cups vegetable stock, kept simmering
A large pinch of powdered cinnamon
2 tbsp ricotta cheese
Sea salt and freshly milled black pepper


  • In a medium sauté pan on medium heat, add first 4 ingredients.  Cook until onion is softened.
  • Add rice and cook for 3 minutes. Deglaze with wine, and reduce. Add apples, cider, and ladle stock ½ cup at a time, and repeat as it is absorbed.  Consistently stir to prevent sticking. Look for a creamy, tender rice kernel.
  • Remove the pan from the heat and stir in the cinnamon and ricotta.