Apple and Gorgonzola Risotto
Delicacy and flavor meet in our Apple and Gorgonzola Risotto, a vegetarian first course that celebrates the contrast between sweet and savory. The risotto recipe, enriched with apple puree and sour butter, is an unforgettable culinary experience. Prepare this creamy risotto in just 60 minutes: guaranteed success at the table!
Dietary Information
Servings:
- 1
To prepare the apple and gorgonzola risotto, first of all, dedicate yourself to the sour butter. Finely chop the shallot 1. In a saucepan, melt the butter 2 and add the shallot 3.
- 2
As soon as the shallot begins to fry, wet with white wine 4 and cook for 5 minutes over medium heat. Once ready, transfer it to a bowl 5 and let it set in the refrigerator while you continue with the recipe. Meanwhile, take care of the puree: cut 2 apples into wedges 6, remove the seeds and the central part.
- 3
Transfer them to a baking sheet covered with parchment paper and season with oil 7, salt and pepper 8. Cook in a preheated fan oven at 200°C for 15 minutes. Separately, cut an apple into 2 mm thick slices 9.
- 4
In a pan, melt some butter, add the apple slices 10 and season with salt 11 and pepper. Sauté, over medium heat, for 3 minutes. Also add the honey 12.
- 5
Flavour with red wine vinegar 13. Add the thyme 14 and turn off the heat. Set aside, they will be needed for plating 15.
- 6
Take the baked apples and transfer them to a jug 16. Blend with the immersion blender, if necessary add a little water 17, about 20 g, until you get a homogeneous puree 18.
- 7
Pour the rice into a pot 19, add the oil 20 and toast for a few minutes. Wet with vegetable broth 21 and cook, adding a ladle of broth each time the previous one is absorbed by the rice.
- 8
A minute before the end of the cooking time, add the apple puree 22, the sour butter 23 and the parmesan 24. Turn off the heat and stir.
- 9
Let the risotto rest for 1 minute, then plate and add flakes of gorgonzola 25. Place the sautéed apples on the surface of the rice 26 and complete with a sprinkling of thyme. Your apple and gorgonzola risotto is ready to be served 27.
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