Potato-Apple "Risotto"

1. 1

   Using a mandoline, cut the potatoes and apples into 1/8-inch slices.

2. 2

   Stack the slices and cut them into 1/8-inch sticks, then cut the sticks into 1/8-inch cubes.

3. 3

   In a large skillet, melt 1 tablespoon of the butter.

4. 4

   Add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes.

5. 5

   Add the wine and simmer over moderate heat until almost evaporated, about 4 minutes.

6. 6

   Add the potatoes, apples and chicken broth and bring to a boil over moderately high heat.

7. 7

   Reduce the heat to moderate and simmer, stirring occasionally, until the potatoes are tender and the liquid has reduced to 1/4 cup, about 25 minutes.

8. 8

   Remove from the heat.

9. 9

   Season with salt and pepper and stir in the remaining 2 tablespoons of butter until melted.

10. 10

    Stir in the Parmesan and serve right away.

No additional tips available.