Today was yet another rainy, grey day in Southern Illinois. It’s supposed to be sunny tomorrow and I am so hoping that will be the case. But days too hideous to be outside are perfect for being in the kitchen.
|attempting to "fold" the dough|
|very simple ingredients|
|it's quite possible that a spoonful|
of mascarpone could make just
about anything better
2 cups unsweetened apple juice (mine was from frozen concentrate)
2 cups milk
2 Tbs unsalted butter
3/4 cup Arborio rice
1/4 tsp kosher salt
1/2 tsp cinnamon, or to taste
2 Tbs mascarpone
In separate measuring cups, heat the apple juice and milk in the microwave or in small pans on the stove top. Do not mix them – the acids in the apple juice will curdle the milk. Keep warm, but do not boil.
Melt the butter in a large sauté pan over medium – medium low heat. When the butter is fully melted and just beginning to bubble, add the rice. Stir the rice to coat it completely in the butter. Cook and stir until the outside of the rice is almost transparent and the inside still opaque.
Add the about 1/3 cup of the apple juice, cook and stir until almost completely absorbed. Add about 1/3 cup more of the apple juice. Cook and stir the rice until the liquid is nearly absorbed, but don’t let the pan get dry. Repeat the process until all of the apple juice is used, then begin adding the milk in 1/3 cup increments. Keep adding liquid until the rice is fully cooked, but still has a slight firmness in bite.
When the rice is fully cooked, stir in the salt and cinnamon. Stir in the mascarpone and serve immediately.
Makes about 3 cups of risotto.