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1
Put the apples and the wine in a small bowl and set aside while you begin the risotto.
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2
Melt 3 tablespoons of the butter in a large saucepan over medium-high heat.
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3
Add the shallots and the sage and cook, stirring occasionally, until just beginning to soften, 2 to 3 minutes.
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4
Add the rice and cook, stirring a bit, until it turns opaque and starts to make a faint popping sound, just a minute or two.
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5
Add the white wine that the apples have been soaking in, and reserve the apples.
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6
Cook until the wine has nearly all evaporated, about 2 minutes.
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7
Add a pinch of salt and a cup of the boiling water and cook, stirring continuously, until the water has nearly evaporated.
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8
Repeat the process with a second cup of the boiling water, and when that has nearly evaporated, add a third cup of water and the reserved apples.
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9
You will know when to add more water when the surface of the rice is coated with small bubbles-its not unlike knowing when to flip a pancake.
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10
Cook, stirring, until this last addition of water has nearly evaporated.
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11
Test the rice by tasting it-it should be just cooked through, but still have a bit of a bite.
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12
If its too undercooked, add 1/4 cup of water.
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13
Depending on the cooking temperature and the type and age of the rice, it may or may not need it.
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14
Trust your instincts.
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15
When the rice is just cooked through, about 20 minutes of cooking altogether, turn off the heat and vigorously mix in the remaining 2 tablespoons butter along with both of the cheeses.
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16
This final vigorous mix will help encourage all of the rices starch to get to its fullest, most creamy and decadent potential.
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17
The cheese doesnt hurt!
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18
Season the risotto to taste with more salt, if needed, and serve immediately with a little extra Parmigiano-Reggiano.
