pat's Recipe

Risotto Parmigiano

Category: Rice/grain

3 Tablespoons butter, divided
1/4 cup chopped white onion
1 1/4 cups carnaroli, vialone or arborio rice
4 cups vegetable broth, heated
2 1/2 ounces parmigiano-reggiano cheese,
cut into pebble-size pieces (2/3 cup)
1/3 cup finely chopped Granny Smith apple
2 Tablespoon dry white wine
dash ground cinnamon
good-quality balsamic vinegar (preferably
10-12-year-old aged balsamic from Modena)
Pancetta crisps (optional)
Parmesan wafers (optional)

In a small, microwave-safe dish place 2 Tablespoons butter and chopped onion. Cover and microwave on 100 percent power (high) for 90 seconds or until onion is translucent and softened. (a Saute pan over medium-low heat would work fine as well.) Set aside.
In a medium saucepan cook and stir rice in remaining 1 tablespoon hot butter over medium heat until rice is lightly golden brown and has a nutty aroma, 2 to 3 minutes. Stir in 1 cup of the vegetable broth. Continue to cook and stir until liquid is absorbed. Continue to add broth while cooking, 1/2 cup at a time, when previously added broth is mostly absorbed (still a little wet), stirring frequently (not constantly) and adjusting heat as needed until rice is almost tender (al dente) and still a little soupy. This will take 15 to 18 minutes. Remove from heat. Stir in onion, cheese, chopped apple, wine, and cinnamon.
Garnish each plate with a thin drizzle of balsamic vinegar. Top risotto with a Pancetta Crisp, a Parmesan Wafer, and apple slices.
Serves 4.

Pancetta Crisp: Place a thin slice of pancetta (in spiral shape) in the bottom of a 2-quart square microwave-safe baking dish. Place a smaller microwave-safe glass dish on top of the pancetta to cover it completely and hold it flat. Microwave on high for 2 to 3 minutes or until cris[ and like jerky. Repeat with 3 more slices. Or cook on a stovetop over low heat, using a bacon press to flatten.
Parmesan Wafers: Line a baking sheet with a sheet of parchment paper. Spread 1 tablespoon of finely shredded Parmigiano-Reggiano into a 3 1/2-inch circle. Sprinkle with a few leaves of fresh thyme. Repeat to make 4 circles total, keeping them 2 inches apart. Bake in a 350 degree oven for 7 minutes or until each is melted into a golden brown wafer. Remove wafers from parchment and quickly mold into a horn shape around a cone mold or wooden spoon handle. Cool.