Apple risotto with chestnuts
This creamy risotto with fruity apple cubes and aromatic chestnuts, topped with parmesan shavings and dried apple chips is hard to beat! In addition, it is very easy to prepare and you only need half an hour for it.
rice
To make a risotto perfectly smooth and creamy, you need a round grain rice, which is very starchy. The varieties Vialone Nano, Arborio and Carnaroli from the Po Valley in Italy are perfect for the preparation of risotto. You can find these types of rice in every supermarket in the rice and cereal section.
And remember: the absolute secret for a perfectly creamy risotto is constant stirring and the addition of water every time it get’s less liquid!
To prepare a risotto with a long grain rice, such as basmati is not recommended, because you can never achieve the desired creaminess.
apples
The apple touch that gives the risotto all its juiciness and fruitiness is made thanks to apple cubes and deglazing it all with apple juice. Suitable apple varieties for this recipe are Fuji, Golden Delicious or Gala, because they are sweet, aromatic and balanced in taste.
As a final highlight I have garnished the risotto with homemade apple chips in a red colour. To do this, I simply cut a red apple into thin slices and dried it in the oven at a low temperature for a few hours. Of course you can use any other apple variety and colour for this purpose or simply use bought dried fruit.
chestnuts
The chestnuts give the risotto its final kick and provide an unusual, but perfectly harmonious taste nuance! I have used chestnuts that have been steamed to be nice and soft. But if you prefer crunchy chestnuts, you can also use chestnuts that have been roasted in the oven or on the grill.
If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.
apple risotto with chestnuts
Ingredients
- 2 medium-sized apples like f.e. Fuji, Golden Deliciuos, Gala,…
- ½ onion
- olive oil
- 320 g risotto rice Vialone Nano, Arborio or Carnaroli
- 100 ml white wine
- 100 ml apple juice
- 1 l vegetable broth or water
- 65 g butter cold
- 30 g parmesan finely grated
- 100 g chestnuts
- 50 g parmesan shavings
- 12 dried apple rings
Instructions
- Chop the onion and cut the apples into cubes with a lenght of 0,5 to 1cm. Roast onion and apple cubes in a large pot for 5 minutes with some olive oil.
- Add the rice and stir it until the rice turns glassy. Then deglace it with the apple juice, let it reduce and deglace it again with the white wine.
- Add half of the vegetable broth to the po;, from now on the rice takes 16 to 18 minutes until done. Continue to stir it and add some vegetable broth if it starts to dry out.
- At the end season it with salt and pepper. Add cold butter and grated parmesan and stir until it turns a creamy risotto. Serve the risotto with chestnut pieces, parmesan shavings and dried apple rings.
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