Risotto with apples (2)
Instructions
Boil the rice and leave it to drain half-cooked.
Cut apples into slices and brown them in a pan with oil, garlic and chilli.
Melt the butter in a saucepan, sauté the rice, then add the wine and broth.
Stir and when the liquid is absorbed, then add apples and continue stirring until completely cooked.
Off the heat add the pecorino cheese, mixed with parsley.
Ingredients and dosing for 4 persons
- 400 g of rice
- 500 g of green apples
- 1/2 cup of olive oil
- Butter
- Cheese
- 1 glass dry white wine
- 1 glass of meat broth
- Chopped parsley
- 1 clove of garlic
- 1 chili
- Salt