I am always a little sad to feel the change of air in October. It’s great to be past the ‘sweltering’ summer climate but is anyone looking forward to the cold weather coming. I do, however, enjoy heading to my local apple orchard, Anderson Orchard, for a day of family apple picking.
This recipe is a perfect way to use your apples that are in season right now. I combined some of my favorite flavors from a spinach salad that I make frequently in the fall: Gorgonzola cheese, cranberries and Granny Smith apples. I add a bit of dried or fresh sage to complete the dish and VIOLÀ — Dinner is served!
While I was sticking to the apple dinner theme, I marinated a pork loin (sliced) in fresh apple cider for two hours then grilled the chops. The glaze is one cup of reduced apple cider that I drizzled over cooked chops. So good!
Gorgonzola, Apple and Cranberry Risotto
- 2 medium-sized Granny Smith apples, peeled, cored and diced
- 1 cup dried cranberries
- 4 cups vegetable broth
- 1 cup dry white wine (I used Chardonnay)
- 1 cup Arborio rice
- 2 tablespoon fresh sage or 2 teaspoon of dried rubbed sage
- 3 to 5 ounces Gorgonzola cheese to taste
- Extra Virgin olive oil
- Kosher salt and freshly ground pepper
- Bring the vegetable broth and wine to a simmer in a small saucepan over medium heat. Reduce and keep warm.
- Heat the oil in a large skillet over medium heat. Add the rice and sauté for about 2 minutes or until translucent. Add all but 1/2 cup broth mixture to the rice. Simmer, uncovered, for 15 minutes, stirring often.
- Mix in the sage. Continue to cook until the rice is tender and the risotto is creamy. Add the remaining broth and cook for about 5 minutes longer. The key is to keep stirring.
- Mix in the Gorgonzola, apples and dried cranberries and stir to combine. Heat through for 1 minute.
- Season with salt and pepper to taste and serve.