Apple Risotto with Bacon

Ingredients

• 1/2 small, crisp red apple, finely diced
• 1/2 teaspoon lemon juice
• 2 tablespoons unsalted butter, divided
• 1/4 small onion, finely diced
• 1/2 cup (95 g) arborio rice
• 1/4 cup (60 ml) white wine
• Salt
• 1/4 cup (60 ml) apple juice
• 1 3/4 cups (430 ml) unsalted chicken broth
• 3 sprigs fresh thyme
• 2 tablespoons chopped flat-leaf parsley
• 4 slices bacon, cooked crisp
• 1/2 teaspoon grated Parmesan cheese
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. 1In a small saucepan, combine the chicken broth, apple juice, and thyme sprigs. Bring to a simmer over medium heat, then reduce heat to low to keep the stock warm.
2. 2In a small bowl, toss the diced apple with lemon juice to prevent browning; set aside.
3. 3In a medium saucepan or skillet, melt 1 tablespoon of butter over medium heat. Add the onion and sauté until translucent, about 3 to 4 minutes.
4. 4Add the arborio rice to the pan and stir for 1-2 minutes until the edges of the grains are translucent.
5. 5Pour in the white wine and stir continuously until the liquid is fully absorbed.
6. 6Begin adding the warm stock mixture one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more.
7. 7When about half of the stock has been used, stir in the diced apples.
8. 8Continue adding stock and stirring until the rice is tender but still firm to the bite (al dente) and the consistency is creamy.
9. 9Remove from heat. Remove the thyme sprigs and stir in the remaining 1 tablespoon of butter and the Parmesan cheese. Season with salt to taste.
10. 10Divide the risotto into bowls and top with the crispy bacon, chopped parsley, and black pepper.