apple risotto with chestnuts
creamy risotto with fruity apple cubes and aromatic chestnuts, topped with parmesan shavings and dried apple chips
Servings: 4 people
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.