Risotto alle Mele

Risotto alle Mele a.k.a. Apple Risotto

Arborio Risotto Rice, 2 Apples, Oil, Vegetable Broth, Nutmeg, White Pepper.
How to cook it:
Prepare the vegetable broth by boiling it and resting it in a measuring jug ready to add to the rice. Wash, dry and peel the apples. Cut them clean, and dice them. Place half of them in a pan with oil, and poach them. When they start to soften, add the rice and toast it in the oil and apple for 2 minutes, stirring with a wooden spoon. Then add the vegetables broth enough to just cover the rice (do not pour it all), and keep stirring until the rice has soaked up all the broth. Then repeat until the rice is fully cooked al dente. At about half way through cooking the rice add the other half of the diced apples. Once everything is fully cooked, add some white pepper and nutmeg , and leave to rest for a few minutes. Enjoy!

Interesting Fact: Cooking apples is a tradition as old as stone age.

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