Apple Risotto with Toasted Pecans

Heat a saucepan over medium heat and add 1 tablespoon of butter. Add apples and onions with a pinch of salt, and saute until soft, about 8 minutes, stirring occasionally. Once soft, add the remaining tablespoon of butter, push the apples and onions to the side, and add the rice. Toast rice for about 1 minute, then add wine. Simmer over medium-low heat until rice absorbs wine, then add chicken stock about 1 cup at a time, following the same rule. Stir constantly, making sure nothing is sticking to the bottom. After all the liquid has been added, taste to see if rice is cooked enough to your liking. If not, add more and repeat the process. In the meantime, add the chopped pecans to a small skillet and toast over low heat for about 4–5 minutes, occasionally shaking the pan.

Once rice is finished, stir in Parmesan cheese and most of the pecans, reserving some for garnish. Top with chopped parsley and remaining pecans and serve.