Serves 4 to 6

4 Tbsp. unsalted butter, room temperature
2 medium local apples, peeled and diced into
1/4-inch cubes
1 Tbsp. extra-virgin olive oil
1 shallot, minced
8 oz. arborio rice
1 quart hot chicken broth
4 oz. Gorgonzola cheese
Salt and pepper, to taste

Melt 2 Tbsp. butter in a heavy-bottom sauté pan over medium 1. heat. Add the apples and cook until soft but not mushy, 8 to 10 minutes. Set aside.

Heat a large saucepan over medium heat and add the olive oil. When oil is hot, add the shallot and sauté briefly.

Add the rice and stir to coat with oil.

Add 4 oz. hot chicken broth, stirring continuously with a wooden spoon. Cook until the broth has been absorbed.

Continue adding broth 2 oz. at a time, continuously stirring, and cook until the rice is al dente (slightly firm, but not crunchy). (You may need to add more or less broth, depending on when the rice reaches the right doneness.)

When rice is al dente and the liquid is absorbed, remove from heat. Add 2 Tbsp. butter, Gorgonzola, and apples, and stir vigorously. Season with salt and pepper to taste. Serve immediately.