Sides & Misc‎ > ‎

Apple Mustard Risotto

(Original Recipe)
Serves 1

1/2 an onion
1 tablespoon butter
1/2 an apple
1/2 a glass white wine
1 cup rice
400ml stock (roughly)
1 tablespoon mustard

Chop your onion and apple, and fry in butter until softened. Add the rice to the pan and stir to coat the rice in the butter - it should go translucent. Pour the white wine in and allow the mixture to simmer for a few moments.

Add stock to the pan little by little, waiting until the rice has absorbed the liquid before adding the next 100ml or so. Stir as regularly as possible. Usually I just dump all the stock in in one go because I have better things to do with my life, but you do run the risk of oversaturating the rice that way.

Towards the end of the cooking time, add the mustard - it should need about five minutes in the pan to heat through and allow the rice to absorb some of the flavour without being totally overwhelmed by it.

Season the risotto, and taste - after twenty-five minutes it should be nicely edible. Serve, with some extra apple chunks to garnish.