Sweet apples mix with Parmesan cheese in this creamy rice side dish. Serves 6.
4 cups chicken or vegetable broth
1 tablespoon olive oil
1 small onion, peeled and finely chopped
1 ½ cups Arborio rice
2 cups finely diced, peeled Golden Delicious apples
1/3 cup dry vermouth or white wine
¼ teaspoon ground nutmeg
1 ¼ cups grated Parmigiano cheese
4 tablespoons cannabutter
Salt and pepper
Place stock in a medium saucepan, bring to a boil, lower heat and keep warm. Heat olive oil in a large skillet over medium-high heat. Add onions and sauté until softened, about 2 minutes. Add rice and cook, stirring constantly, until starting to toast, about 3 minutes. Add vermouth or white wine and apples and stir until most of the liquid has evaporated. Lower heat to medium and begin adding the stock to the skillet, one ladle at a time, cooking and stirring between each addition until almost all of the previous addition has evaporated before adding more. When all the stock has been incorporated, the rice should be creamy and tender. Stir in nutmeg. Remove from heat and stir in Parmesan and cannabutter until melted and well combined. Cover and let sit for 5 minutes. Season to taste with salt and pepper, stir and serve.
