Risotto with Apples (Risotto con Le Mele)
Instructions
First you have to peel and chop apples to dadolini ranging retted in white wine for 20 minutes.
Prepare the basis for the risotto with icing chopped onion, butter, oil and 1/2 nut soup kitchen crumbled.
When the onion becomes transparent, add the rice and fry it.
Add the Apple and all of its brewing wine and let it evaporate for Benin.
Pull the cooking broth and almost at the end add the fresh cream, seasoning with salt and add the nutmeg (preferably the Mace, which is the kernel of the nutmeg).
Finish cooking and serve ' the wave ' after sprinkled with Parmesan cheese.
In my opinion it's definitely worth a try, really delicious.
You can also try with Pears (the Williams) but tends to become a bit too sweet.
Ingredients and dosing for 4 persons
- 350 g of rice
- 2 apples
- 2 cups of dry white wine
- 1/2 onion
- Olive oil
- Butter
- Meat broth (or bouillon broth)
- 5 tablespoons of fresh cream
- 1 rub of nutmeg
- Salt
- Parmigiano