Apple risotto with gorgonzola and goat's cheese
Olivo
4 servings
15 minutes
25 minutes
800
Italian
Main course
Risotto follows the seasons. In this version, northern Italian technique meets harvest-time apples and the saltiness of the cheeses.
As a vegetarian main course in late summer or autumn, ideally with a good salad.
A rich risotto of sweet apple, salty blue cheese and soft goat's cheese.
Ainekset
- 400 ml risotto rice
- 1 litre chicken or vegetable stock
- 1 small onion
- 2 garlic cloves
- Olive oil for frying
- 50 g butter
- 150 ml dry white wine
- 175 g gorgonzola
- 75 g soft goat's cheese
- 50 ml grated Parmesan
- 2 tart apples
- Lemon juice
- Fresh thyme
- Salt
- Black pepper
- Walnuts to garnish
- Balsamic for finishing
Valmistusohje
- Dice the apples and toss them in lemon juice so they don't turn brown.
- Finely chop the onion and garlic. Heat the stock in a separate pan.
- Soften the onion and garlic in olive oil and add the rice. Stir until the rice turns slightly translucent.
- Add the wine and let it be absorbed.
- Add the hot stock a little at a time, stirring gently.
- When the rice is al dente, add the butter, Parmesan, thyme, gorgonzola, goat's cheese and diced apple.
- Leave to rest for a moment with the lid on. Finish with walnuts and balsamic.
