Spiced Maple Apple Cider Risotto is a creamy, delicious, and modern twist on a good old classic.
Italian Cuisine VS Havocinthekitchen.com
You might notice I like playing with the classic recipes. Well, let’s be more specific. Mostly, I’ve been playing with the Italian cuisine.
You might remember some pasta dishes such as this Lavender Blackberry Pasta or this Lemon Poppy Seed Pasta. There’s a subtle possibility that I’m not welcomed to Italy cause of these delicious but peculiar dishes.
I’m sorry, my Italian friends! I didn’t mean to hurt your feelings. I just do love the Italian food, and it inspires me in such a way. Nothing bad, right?
Also, last summer I made this Lavender Berry Risotto. Fruit or berry risotto isn’t a rare thing, but I don’t think there are lots of people adding lavender in pasta and risotto recipes.
Spiced Maple Apple Cider Risotto
In October, when I had just started developing some apple ideas for my blog, I clearly wanted an apple risotto. I could have made it simpler, just a regular wine based risotto with an apple topping.
Then I thought of apple cider. At that point, I had never used it in cooking. That idea sounded good to me!
And you know what? My taste didn’t let me down this time, and this Apple Cider Risotto turned out fantastic, rich, luscious, a little tart, and with an amazing apple flavor. While alcohol is being evaporated, the apple cider flavor remains distinctive. No wonder – there are 3 cups of cider in this Spiced Maple Apple Cider Risotto. You can substitute it for some water, but…you won’t do this, will you?
The risotto is served with a luscious topping where apples sauteed in butter, maple syrup, and spices. And a little splash of bourbon. Because why not?
The only one thing I would have done differently is omitting the cream cheese. While it introduced a lovely velvety texture, it changed the color. If you don’t add cream cheese, this Spiced Maple Apple Cider Risotto would remain almost translucent which is great, I think.
Anyways, with or without cream cheese, this Spiced Maple Apple Cider Risotto is a luscious twist on the Italian classic!
- 1,5 tablespoon salted butter
- 1/2 cup carnaroli rice
- about 3 cups of Apple cider
- few sage leaves, torn
- 3 tablespoons cream cheese
- 1 tablespoon salted butter
- 2 tablespoons maple syrup
- 2 cups chopped crisp semi sweet apples
- ground cinnamon and cardamom, to taste
- a good splash of bourbon or whiskey
- In a pan melt 1,5 tablespoons of butter. Add the rice and cook a minute, stirring.
- Add 1/2 cup of apple cider and keep on cooking until it's mostly absorbed (In a traditional risotto you shouldn't add cold liquids since they alter the temperature and process of cooking, but it's okay here).
- Keep on adding apple cider (about 1/2 cup at once) once the previously added cider has been absorbed. The process of cooking would take for about 22-24 minutes or until the rice is cooked through but al dente.
- When the risotto is almost ready, add the sage.
- When the rice is ready, incorporate the cream cheese and vigorously fluff with a whisk. Remove from heat.
- While you are cooking the risotto, in a separate pan/skillet melt the 1 tablespoon butter and maple syrup. Add the apples and spices and saute for a few minutes, stirring occasionally, or until the apples soft but still a little crisp. Add the bourbon and mix.
- Serve the risotto with the sauteed apples.