1 Large Granny Smith Apple, cored, diced and tossed in a little lemon water.
1 Small Head Radicchio Lettuce, roughly chopped (sub Endive).
Handful of Toasted Walnuts.
4 Strips of Bacon, cooked and roughly chopped (optional).
2 Shallots, thinly sliced.
2 Garlic Cloves, thinly sliced.
3Tbsp Butter, unsalted.
1 Sprig of Fresh Rosemary.
1.5 Cups Arborio Rice.
3/4 Cup Dry White Wine.
5-6 Cups Chicken or Veggie Stock, well heated.
Kosher Salt and Fresh Cracked Black Pepper.
1 Cup Parmesan Cheese, grated.
On a low heat, melt 2 Tbsp of butter in large pan and add shallots and garlic, covering with lid. Allow 5-10 mins to become translucent.Add rice and sprig of rosemary, stirring until grains become slightly clear and golden on the outside, approximately 2 mins.
Gently pour in the wine, stir well, and allow for absorption by the rice and evaporation of the alcohol.Next ladle in enough stock to just cover the rice mixture and allow for a low simmer, stirring fairly regularly to avoid burning and encourage creaminess. Continue adding further ladles of broth as it gets absorbed, again only as much as is needed to cover the rice.
This will continue for roughly 30mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft but still hold it's texture and not be mushy.
Once it has reached the desired texture, dump in the apple pieces, bacon, radicchio, walnuts, Parmesan cheese, and about a Tbsp of butter. Fold well.
Recipe by She Eats at https://sheeats.ca/2012/09/apple-walnut-bacon-rizzo/