Cooks in: 40mins
Levels: Medium
Serves: 6
List of Ingredients
- 1 1/2 CUPS of Zibibbo wine
- 2 CUPS of carnaroli rice
- 2/3 CUP of Provolone del Monaco cheese
- 2 OZ. of White onion
- 4 of Annurche heritage apples
- Appleskin broth
- Extravirgin olive oil
- Butter
- Brut sparkling wine
- Long pepper
Method
1
To make risotto with heritage apples and provolone, first reduce the Zibibbo wine over a high heat to 1/3 cup. Finely chop the onion, transfer to a casserole dish with 1 tbsp oil and a knob of butter, brown gently, then add the diced apples and continue cooking for a further 2 minutes; add the rice, stir to combine, and moisten with 2 cups sparkling wine.
2
Simmer down, add 1 1/2 quarts of boiling stock, and cook a further 16 minutes. Turn off the heat, add a generous knob of butter, the grated provolone cheese, and a generous grind of pepper. Stir the risotto, cover, let rest for 2 minutes, then serve over the Zibibbo reduction.