Pasta, Risotto and You

By Nancy Caivano


Apple, Pear and Raisin Risotto

Serves 6



1/2 cup raisins, soaked in
   3/4 cup Amaretto liqueur for 30 minutes
4 tbsp butter
1 lb Granny Smith apples,
   peeled, cored and chopped
1/2 lb Bosc or D'Anjou pears,
   peeled, cored and chopped
3 tbsp sugar
1/2 tsp salt
2 cups arborio rice
2 tbsp vanilla
4-1/2 cups hot milk
   (kept very hot, but not scorched)
2 tbsp brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter



Drain raisins, reserving all of Amaretto.

In a large saucepan, heat butter over medium-high heat. Add apples and pears, and sprinkle with 3 tbsp sugar and salt. Cook until fruit turns golden brown. Add raisins and rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add amaretto and vanilla, stirring constantly, and let totally evaporate. When amaretto is evaporated, begin adding milk 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of milk is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the milk.

After last addition of milk is absorbed, remove from heat, and stir in brown sugar, cinnamon, nutmeg and butter. Serve warm, passing extra brown sugar. You can also serve it with whipped cream or creme anglaise if you like.

Substitute any fruit you might have on hand for the apples or pears, like nectarines, peaches, plums, even bananas or berries. If using berries or bananas, add them when you add the raisins.

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This page created November 1999

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