Risotto with Green Apples and Croutons
Risotto • Italian
Description
I took this recipe from an Italian cookbook. Here are some tips: - Serve the dish for dinner. — The recommended type of medium-grain rice is Vialone Nano. — For cooking wine, it is advised to choose one with fruity notes. — Alto Adige Gewuerztraminer is recommended as the wine for this dish. — In the colder months, it is suggested to use crab apples and herb cheese or Taleggio for this recipe.
Ingredients
- Spanish onions 1 piece
- Long-Grain Rice 10 oz
- Green Apples 1 piece
- Butter 0 oz
- Chicken Broth 0 qt
- Saffron a pinch
- Grated Pecorino Pepato Cheese 3 tablespoons
- Salt to taste
- White Pepper (whole) to taste
- White bread 1 piece
- Apple Wine 1 teaspoon
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Sauté finely chopped onion in melted butter.
Step 2
Add rice, stir, and lightly toast on high heat.
Step 3
Splash with wine and, as soon as it evaporates, start adding broth one ladle at a time. Add, stir, and wait for it to evaporate. Gradually add half of the broth.
Step 4
While waiting for the broth to evaporate, peel and finely chop the apples. Add half to the rice, stir.
Step 5
Continue adding the second half of the broth one ladle at a time, leaving 1 ladle.
Step 6
In the last ladle of broth, add saffron, stir, and add the mixture to the rice, mixing well.
Step 7
Season with salt and pepper.
Step 8
Add the second half of the apples, stir.
Step 9
For the croutons, cut the bread into small cubes.
Step 10
Season and toast them in a pan with olive oil or in the oven.
Step 11
Before serving, add Parmesan to each portion and sprinkle with croutons.
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