Cooks in: 40mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 1/2 C. of Vialone Nano rice
- 9 OZ. of Reinette apple
- 1/3 C. of white wine
- 3 OZ. of Gorgonzola
- shelled walnuts
- 1 PC. of shallot
- 1 QT. of light beef broth
- Extravirgin olive oil
- Butter
- Salt
Method
1
Cut the apple into two halves; peel and dice one half. Dice the unpeeled half and brown in a pat of foaming, lightly salted butter and a little salt.
2
Chop the shallot and cook to soften in 3 tablespoons of oil; add the rice, toast for 1 minute, pour in the wine and allow it to evaporate, then add two ladles of boiling broth and the diced, peeled raw apples; continue to cook for 15 minutes, adding the broth a little at a time, as it is absorbed.
3
When the risotto is cooked, stir in 2 tablespoons of butter to melt with half the Gorgonzola, cut into cubes. Serve with the rest of the Gorgonzola, the apple sautéed in butter and crumbled walnuts.