Apple and Country Ham Risotto

Ingredients:
5 C. chicken stock
4 T. unsalted butter
3/4 C. diced unpeeled sweet-tart apple (Stayman Winesap, McIntosh)
6 T. finely diced country ham
1 1/2 C. arborio rice
3/4 C. semidry hard cider
Wedge of Asiago cheese
Freshly ground pepper

Preparation:
Pour the stock into a saucepan, place over medium heat, bring to a simmer, and then reduce the heat to very low to keep the liquid hot.

In a frying pan, melt 2 tablespoons of the butter over medium high heat. Add the apple cubes and sauté, stirring until lightly browned about 10 minutes. Do not allow them to soften as they will cook further in the risotto. Remove from the heat and keep warm.

Melt the remaining 2 tablespoons butter in a large saucepan over medium-low heat. Add the ham and rice and rice and stir for 2-3 minutes, or until the rice is well coated with the butter. Add the cider and stir for about 2 minutes, or until it is absorbed. Add abou 1/2 cup of the hot stock, stir well, and simmer, stirring often, unil the stock is absorbed. Continue adding stock, 1/2 cup at a time, and alowing it to be fully absorbed before adding more, until the rice is almost cooked. Add the sautéed apple cubes with the final addition of stock. The rice is ready when it is firm but tender and creamy and the center of each grain is no longer chalky, about 25 minutes. You may not need all the stock, or you may need more liquid, in which case hot water can be used. Remove from the heat, cover, and let stand for 5 minutes.

Uncover the risotto and spoon over a warmed serving platter. Using a vegetable peeler, shave curls or Asiago over the top. Sprinkle with freshly ground pepper.

Serves 4