Risotto may not be known as a Fall food, but add some apples and squash, and you can almost feel the cool breeze and hear the crunch of the fallen leaves! Steve Nelson with the Hawthorne Hotel in Salem, Massachusetts stopped by
Tonia's Kitchen to talk about his Apple Butternut Squash Risotto. His secret to a fantastic fall risotto begins with cooking the rice by gradually adding the stock to the pan, as the rice simmers on medium-high heat. Doing it this way gives each piece of rice it's own texture, slightly crunchy on the outside with a soft center. Add diced apples and the squash after the rice is cooked and let it soak in. It gives a fantastically rustic flavor that feels just like the fall.
