Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Bloom Saffron threads in 2 tablespoons of warm chicken stock for 10 minutes. Combine remaining Chicken stock, Saffron mixture, and Salt in a saucepan. Bring to a simmer.
Add Arborio rice to the simmering stock and cook, stirring frequently, for 20-25 minutes, or until rice is creamy and al dente.
While rice is cooking, melt Butter in a skillet over medium-high heat. Add Apples and cook for 6-8 minutes, until caramelized. Deglaze with Calvados and cook for 1 minute. Stir in Demerara sugar and Cinnamon and cook for another 2 minutes.
In a separate bowl, whisk together Crème fraîche, Cardamom, and Maple syrup.
Pour the cooked rice into the prepared baking dish. Top with the apple mixture. Dollop the cardamom crème fraîche evenly over the rice and apples.
Bake for 15-20 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Ingredients
6
1 cup195 gArborio rice
2 1/2 cups590 mLHomemade chicken stock
1/4 tsp1.25 mLSaffron threads
1/2 tsp2.5 mLSalt
3375 gPink Lady apples- peeled, cored, and sliced
4 tbsp60 mLEuropean-style butter
1/4 cup50 gDemerara sugar
1 tbsp15 mLCalvados
1 tsp5 mLCinnamon
1 cup237 mLCrème fraîche
1/4 tsp1.25 mLCardamom- ground
1 tbsp15 mLMaple syrup
Equipment
9x13 inch baking dish
Saucepan
Skillet
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Bloom Saffron threads in 2 tablespoons of warm chicken stock for 10 minutes. Combine remaining Chicken stock, Saffron mixture, and Salt in a saucepan. Bring to a simmer.
Add Arborio rice to the simmering stock and cook, stirring frequently, for 20-25 minutes, or until rice is creamy and al dente.
While rice is cooking, melt Butter in a skillet over medium-high heat. Add Apples and cook for 6-8 minutes, until caramelized. Deglaze with Calvados and cook for 1 minute. Stir in Demerara sugar and Cinnamon and cook for another 2 minutes.
In a separate bowl, whisk together Crème fraîche, Cardamom, and Maple syrup.
Pour the cooked rice into the prepared baking dish. Top with the apple mixture. Dollop the cardamom crème fraîche evenly over the rice and apples.
Bake for 15-20 minutes, or until golden brown and bubbly. Let cool slightly before serving.
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