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Risotto with apples

Risotto with apples


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Apple risotto recipe by of 05-06-2016 [Updated on 30-09-2018]

Risotto with apples is such a simple, very particular first course. A dish that is prepared with few ingredients and in a short time, but which won me over for its fresh and delicate flavor. Granny Smith apple, lends itself in a sublime way to this preparation as its slightly sour taste, goes well with the savory spicy provolone giving the dish a fruity but not excessively sweet taste.
If you prefer you can replace the provolone with parmesan or even with gorgonzola, so you will get a risotto with apples always with a new taste.

Method

How to make apple risotto

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Wash and peel the whole apple and cut it into cubes.

Finely chop the onion and brown it in the melted butter with a little oil, then add the apple.

Add the rice, stir and toast it for a couple of minutes, until it becomes transparent, then add the white wine and let it evaporate.
At this point add salt, cover with the broth and start cooking, adding more broth a ladle at a time as needed.

When cooked, season with salt and pepper and stir in butter and grated provolone.

Finally, serve, decorate with apple slices and serve the apple risotto.


Risotto with apples & # 8211 light recipe

The risotto with apples and walnuts it's a recipe Vegan, a first course light, with a delicate taste and suitable for lactose intolerant. For this risotto use a type of green apple acidulous and sour like the Granny Smith or the Renetta, even if during the apple harvest period, any variety of apple is crunchy and therefore goes very well with this vegetable risotto. For a scenographic effect use the red pulp apple.

A first course that reminds me of the flavors of my beloved Trentino Alto Adige.

SEASON from the apples: they are harvested from late summer to autumn at different times based on the variety. To store them, place them in a closed plastic bag in a cool and dry place. The food industry keeps them for months in the cold rooms.


How to prepare apple risotto

Prepare the vegetable broth and keep it warm (1). Wash the apples, remove the core and seeds, then cut them into cubes (2). Brown the onion in a pan with the melted butter (3). Add the apples and mix for a minute.

Also add the rice and toast it for at least 2 minutes (4), until it becomes transparent. Deglaze with the white wine and, as soon as it has evaporated, add a ladle of broth at a time (5) until the rice is cooked. Season with salt and pepper, then stir in the butter and grated Parmesan. Your apple risotto is ready to be served (6).


Curiosity

Among all the recipes for special and intimate lunches that of risotto is certainly one of the most accomplished. On the contrary, apple recipes are not very popular for a first date dinner or for a refined menu, because they are usually considered very rustic and homely. With the procedure described in the recipe you can obtain a refined, elegant and delicate rice with apples.

So why not replace the diced apple with one puree and enrich it with cubes of pork loin and crispy bread? To prepare the apple risotto with pork and crispy bread proceed as for the basic recipe when cooking rice.

Always use the Carnaroli rice, which keeps the grain intact by gradually releasing the starch. For perfect cooking of risotto, always check the cooking minutes shown on the package. In this case you can add vegetable or meat broth. If you don't have enough time to prepare the broth, you can dissolve some vegetable stock cube in a liter of hot water. Follow the instructions of the basic recipe and add the rice to the sauté to toast it and add the broth little by little.

At this point, peel the apples and cut them into slices. Boil them in hot water for a few minutes. Once softened, blend the apple slices with a mixer by immersion and add them to the rice mixture halfway through cooking. Do not cook the rice with apples for too long to avoid getting a too gelatinous consistency.

At this point, brown in a pan of the pork loin chunks with a knob of Santa Lucia butter, salt them and add the rice being creamed with some Parmesan cheese and a knob of Santa Lucia butter.

Finally decorated with gods crusty bread cubes: browned for a few minutes in a pan with a drizzle of extra virgin olive oil.

It is a recipe of low difficulty you can amaze your guests and impress them with new recipes. Surprise effect guaranteed!


How to prepare the Risotto with apples and speck

To prepare the apple and speck risotto, first prepare the vegetable broth and keep it warm. Then cut slices of speck a couple of cm thick, remove the rind 1, and the counter fiber obtained first of the sticks 2 and finally of the cubes 3.

At this point, switch to the apples, first cut them into 4, then peel them 4 and cut into cubes as large as those of the speck 5. To prevent them from blackening, dip them gradually in acidulated water 6.

Then take care of the sauté. Finely chop the shallot 7 and pour it into a pan where you have already melted half the dose of butter 8, the other will be used to whisk the risotto later. Let the shallot soften slightly, stir often and it will take about 5 minutes (you can wet it with a ladle of hot broth). Then pour the rice inside 9.

Toast it for a few minutes, stirring constantly, then blend with the white wine 10. Wait for the alcohol to completely evaporate and start soaking the rice with the hot broth 11 and continuing to do so only when needed. In another hot pan pour a drizzle of oil 12.

Then add both the speck 13 and the apples 14 and sauté over high heat and brown them. When the risotto is missing about 3 minutes of cooking, pour apples and speck inside 15, pepper to taste.

As soon as the rice is cooked, turn off the heat and add the remaining amount of butter 16 and the Parmesan, sprinkling it all over the surface 17. Cover with a lid 18, wait 1 minute

and stir in the wave risotto, stir gently and shake the pan to finish the creaming (19-20). Your apple and speck risotto is ready, garnish with a few needles of rosemary and serve 21.


Risotto with apples from the Val di Non

2 Golden Delicious apples,
300 g of Carnaroli rice,
1 untreated lemon,
80 g of butter,
1 shallot,
1/2 glass of Pinot Blanc,
grated Parmesan cheese,
nutmeg,
broth,
salt,
pepper.

Wash the apples, core them and cut them into cubes. Then blanch them for a few moments in boiling water with a lemon zest. Then drain and let them cool. Peel the shallot, chop it finely and brown it in a saucepan with 50 g of butter, add the rice and toast it for a few moments. Then wet it with the wine and let it evaporate. Add a couple of ladles of hot broth, lower the heat and, a third of the way through cooking, add the diced apples and a pinch of salt. Bring the rice to cook by adding hot broth whenever necessary. Turn off the heat, add the grated Parmesan cheese, the remaining butter, a sprinkle of pepper and mix gently for a few minutes to whisk the rice. Serve it still hot with a few strips of lemon peel and a sprinkling of nutmeg.


The Golden Delicious apple

There Golden Delicious, with its characteristic yellow color, sometimes with shades tending to green, it has a perfectly balanced acid-sugar ratio, which makes it very popular with children. For those who practice sports, apples are a good source of vitamin C, mainly contained in the peel, and of potassium.

For this recipe I choose the Carnaroli rice, a variety very suitable for risotto thanks to its ability to absorb aromas. This rice, which is born from the meeting of two Italian varieties, has an excellent consistency and good cooking resistance.

To flavor the rice grains we choose wine Chardonnay, a classic white wine from Trentino-Alto Adige. Straw yellow in color, it has a full-bodied taste on the palate, with a pleasantly fruity and persistent finish. It is a wine that can be enjoyed both as an aperitif and to accompany appetizers and first courses and therefore perfect for our risotto with apples.

To whisk the risotto, use good quality vegetable butter or, alternatively, extra virgin olive oil.

Once served, you can garnish the risotto with the chopped almonds, to replace the Parmesan. With a delicate flavor, almonds will give an extra touch to the dish. They also have numerous beneficial properties because they are rich in antioxidant substances and micronutrients useful for those who practice sports. Excellent sources of vegetable protein, these oil seeds are wonderful to take with you even during training.


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How to prepare: Risotto with apples and balsamic vinegar

Preparing Risotto with apples and balsamic vinegar is quick and easy. Peel the apples, remove the core and, preserving half of an apple, cut them into wedges and steam them for 10 minutes. Once soft, blend them to obtain a puree.

Toast the rice with 20 g of butter in a thick-bottomed pan, deglaze with the white wine and mix

Start adding the boiling broth, one ladle at a time, always waiting for it to be absorbed by the rice before proceeding with another ladle. Once the rice is cooked, turn it off and stir in the apple puree, butter and Parmesan: the consistency must be good.

Pour the risotto into individual dishes and finish with a few cubes of apple, which you have obtained from the half left aside, and a drizzle of traditional balsamic vinegar.


Risotto with apples - Recipes

Zucchini
In a large skillet, heat the oil. Then add the courgettes and cook them, stirring often, until they are tender (about 5 minutes). Keep them warm

The risotto
Sauté the onion in a non-stick saucepan over medium heat in 2 tablespoons of oil.

When the onion has become transparent, add the rice and, always turning it, toast it.

At this point, raise the heat and wet the rice first with the wine, which you will allow to evaporate, and then with 2 ladles of boiling broth. Mix everything well and continue cooking over medium heat, gradually pouring the other broth, taking care not to exceed the rice in centimeters.

After 15 minutes, add the courgettes, drained from the oil, and the chopped parsley and, if needed, more broth.

When the rice is al dente, remove the saucepan from the heat, season it with the butter and Parmesan, mixing well so that it is & ldquoall & rsquoonda & rdquo, soft and creamy. Before serving, let it rest for 5 minutes so that it can stir well.

As you may have noticed, we are not talking about salt as we do not know if the broth you used is very salty or not. However, it is better to add it at the end, rather than present a risotto that is too salty.