Risotto with Green Apples and Croutons
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
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 - 10.6 oz
- Green Apples - 1 piece
- Butter - 1.8 oz
- Chicken Broth - 1 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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