There are some meals that are made for loving and I got to admit, this is one of them: apple cinnamon breakfast risotto. I don't remember the occasion, or the year for that matter, but what I do remember is sitting down at the breakfast table and the feeling one gets the moment they put a fork to their mouth and flavor fills the tastebuds. Our brains are funny that way. This is the food memories are made with! I stopped at a bed and breakfast for the night and the host just happened to agree to allow me to film her cooking this delicious apple recipe. Wow. Just wow. Speaking of getting away, it is about that time again. We are jumping on a sardine can (low budget airline with a million cramped seats with zero leg room and TV screens as big as an iPad mini up on the ceiling 50 feet away). Dreaming now of warmer weather, white sand beaches and getting away from the resort and mixing it up with locals who appreciate authentic food choices. Woo hoo!!! I keep reminding myself that it is not the journey getting there but the destination. Hey, wait a minute, I disagree with myself. It's like saying that the process of cooking the meal is not the adventure but the eating of the food. Right. It is the whole process that is the adventure. Anyway... back to the recipe! Although there are many varieties of apples, the best one for this dish is Granny Smith apples because of its crisp, lemon-like tartness. I know what you are thinking, if you think like me: "Was there really a Granny Smith?" I just googled it and sure enough, yes, there was a Granny Smith from Australia! Her name was Maria Ann Smith and the story goes like this: She found a seedling growing by a creek on her property in 1868 and the rest of the story is history. This apple variety began to be grown commercially in Washington in the late 1960's. It is this lemon-tart flavor that jolts your brain into thinking yummyness on the first mouthful. I don't think substituting any other apple will do. You may try, but I wonder if you will be disappointed. Kind of like putting chicken or buffalo wings on pizza. Um, well, that works! To each their own. It's Friday and my brain goes in all directions on Friday. Doesn't yours? Back to the recipe. AGAIN! I love the different toppings that were recommended. They blend really well. Especially the nuts and cranberries and oats. I think that dried fruit works the best, but you may try fresh fruits as well, like raspberries, blueberries, strawberries and perhaps banana. If you really are adventurous mangos might be your boat. But I am thinking that this contrast of Granny Smiths along with mango might be a bit much. Like lemon on mango. I would not think of it. But... come to think of it anyway, lemon, mango, and orange fruit juice might be a good juice experiment. I am sure they have some fruity drinks with a million fruits that mix all together wonderfully :) Regardless, the toppings are yours to explore and we would love to hear your comments and thoughts on what toppings you might like with this recipe or what you think overall of this recipe.

Apple N' Cinnamon Breakfast Risotto (Gluten Free / Dairy Free)