desire for an apple risotto ... too ripe for my taste ... the match has been automated and the result is a delicate risotto with sweet and sour, aromatic and refined.
For 4 people you need: 350g of rice, 2 apples golden mature, an untreated lemon (organic) vegetable stock (made with onion, carrot and celery), butter, half a glass of white wine, a shallot, a bit of a teaspoon of cinnamon, parmesan cheese, salt and pepper.
Peel apples, cut into small pieces and moisten with lemon juice to prevent blackening.
let simmer chopped shallots very finely with a melted butter and a small ladle of broth. Add the rice and toast for a minute, sfumatelo with the wine and cook by pouring a ladle of broth at a time, so no "drown".
Melt another knob of butter in a saucepan and add the apples and cinnamon. Let soften losing un po' della loro acqua, aggiungetele al riso circa a metà della sua cottura e regolate di sale e di pepe.
Non appena il riso è pronto, ma ancora al dente, toglietelo dal fuoco e mantecatelo con del parmigiano reggiano grattugiato. Lasciatelo riposare un minuto e servitelo con una spolverata di prezzemolo tritato e qualche listarella di buccia di limone.
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