This apple risotto strikes the perfect balance between sweet, savory, tart, and indulgently creamy. We use dry apple cider, freshly grated apples, tender onions, star anise, and crunchy bacon to make a flavor-packed risotto that screams fall.
Why I love it:
This is fast becoming my favorite risotto recipe. It's unusual yet so cozy, flavorful, and perfect for cooling weather.
It’s an ultra-creamy risotto that's laced with tiny bits of sweet-tart apples, salty parmesan, and smoky bacon. We use dry apple cider to echo apple flavor throughout the dish and we infuse the stock with star anise for a hint of warm spice.
It’s a delicate balance of sweet and savory, and we can’t get enough of it.
I love to serve this with roast pork loin or tender braised chicken thighs for a delicious and elegant fall meal.
Keep reading for tips on how make the best apple risotto!
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apple risotto ingredients:
- apples
- onion
- bacon
- parmesan
- butter
- risotto rice
- dry hard apple cider
- vegetable stock
- star anise
- kosher salt
- freshly ground black pepper
how to make apple risotto:
- Heat stock and star anise in a small saucepan and keep warm.
- Gently sauté onion until soft.
- Stir in rice and cook until translucent on the edges.
- Add dry apple cider and cook until evaporated.
- Squeeze out apple juice and add it to the pot, along with half the grated apples.
- Add hot stock, a cup at a time, until absorbed and evaporated. Stir often and add stock until rice is tender, toothsome, and saucy, about 20 minutes.
- Stir in a chunk of butter, grated parmesan, and remaining apples.
- Top with crumbled bacon.
- Enjoy!
what makes this the best apple risotto:
The right rice: Three rice varieties produce saucy, luxurious risottos. They all have short to medium-length grains, are high in amyolopectin starch, and are strong enough to stay firm throughout the long cooking times. Look for arborio, carnaroli (my favorite!), or vialone nano!
Grated apples: These tiny bits of apples are spread throughout the risotto for flavor and delicate crunch. Use the small holes of a box grater for best results. Then, add half in the beginning (along with all the extra juice) and half at the end. The last bit stays extra crisp and fresh!
Star anise: We throw a few star anise into the stock as it heats up for a delicate touch of warm spice. It’s subtle and cozy. Switch it up with cinnamon or cloves, if desired!
Dry apple cider: Instead of the usual white wine, I opt for dry apple cider in this risotto. The tart, apple-rich flavor of the cider permeates every bit of the dish. If you can’t find dry cider, use any dry white wine. Sweet apple cider (like Woodchuck) will bring too much sugar to the dish.
how to make this recipe for two:
Risotto is notorious for needing to enjoy it immediately. The suspension of starch that makes it so indulgently creamy will fade away as it cools-- and it doesn’t return upon reheating. So this is not the best recipe to stash away for leftovers!
If there are two of you for dinner, you can easily halve the recipe!
A few more notes on the apple risotto:
- Use a crisp apple variety like Pink Lady, Fuji, or Granny Smith. And don’t worry about it browning before you use it! The apples will brown when cooking regardless, and the golden color adds to the cozy charm of the dish.
- The risotto is done when the rice is tender but still has a little bit of chew, or until “toothsome”. It’s a lot like al dente pasta: it shouldn’t be crunchy and it shouldn’t be mushy.
- Risotto is at its best immediately after making it, when it's saucy and deliciously creamy. As it cools, it will set and start to thicken and the loose, silky consistency will be gone. It doesn’t reheat well and it doesn’t freeze well. Prep everything else for dinner before you get started, and be prepared to enjoy the meal right after you stir in the butter, parmesan, and apples.
- The amount of stock is an estimate. The amount of liquid you need will vary based on the absorption of the rice (different for different rice varieties and producers) and the evaporation rate (differs based on the pan you use and the intensity of your simmer). Add stock, a ladle-full at a time, until the rice is tender but firm in the center.
more risotto recipes to try:
apple risotto
This apple risotto strikes the perfect balance between sweet, savory, tart, and indulgently creamy. We use dry apple cider, freshly grated apples, tender onions, star anise, and crunchy bacon to make a flavor-packed risotto that screams fall.
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Rice
- Method: Risotto
- Cuisine: American
Ingredients
- 6 cups low-sodium vegetable stock
- 2 star anise
- 6 tbsp cold butter, divided
- 1 small onion, finely diced
- kosher salt
- freshly ground black pepper
- 1 ½ cup risotto rice (arborio, carnaroli, vialone nano)
- 1 cup dry hard apple cider
- 2 crisp apples (Pink Lady, Granny Smith), peeled and finely grated
- 1 ¼ cup finely grated parmesan, plus more for serving
- 6 slices cooked bacon, crumbled
Instructions
- Heat vegetable stock in a small saucepan over medium-low heat. Add star anise; keep it hot but not simmering.
- Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes
- Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add cider and stir until liquid is fully absorbed and the rice is mostly dry.
- Squeeze out the juice from the grated apples and pour into the pot along with half the apples (save remaining apples for the end).
- Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching. When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
- Remove from heat and add remaining 2 tablespoons butter, parmesan, and remaining apples. Stir until melted and creamy. Season to taste with salt and black pepper.
- Divide risotto into serving bowls and top with crispy bacon and more black pepper. Serve immediately.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 359
- Sugar: 11g
- Sodium: 663mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7.8g
- Trans Fat: 0.7g
- Carbohydrates: 31g
- Fiber: 1.7g
- Protein: 11g
- Cholesterol: 60mg
Deanna says
Apples, parmesan and star anise - wonderful combination!! And then add bacon!!!