Sunday, 6 January 2013

Apple Risotto

While researching recipes for the guinea fowl I was planning for Christmas day, I found a recipe from the Hairy Bikers. Though I decided not to make their guinea fowl recipe, I was intrigued by the apple risotto they served with it. And since pork and apple go so well together I decided to try it out or rather my own version of an apple risotto.

(serves 2-3 as a side dish)

150 g arborio rice
150 ml white wine
0.75 l vegetable stock
30 g freshly grated parmesan
a little butter, optional
1 - 2 tbsp extra virgin olive oil
freshly ground black pepper
sea salt
1 apple
butter for frying the apple slices

1. Quarter and core the apples and cut them into approx. 16 slices. Heat a little butter in a frying pan and fry the apples until golden on both sides. Remove from the pan and set aside.

2. Heat the olive oil in a saucepan and add the rice. Cook over a low heat until the rice becomes translucent. Add the wine and stir until it is completely absorbed. Over a low to medium heat, start adding the stock one ladle at the time, stirring continuously. Check after about 15 minutes if the rice is cooked. Once it's cooked, season with salt (if required) and pepper. Add the parmesan and a little extra virgin olive oil or butter and mix carefully. Leave to rest for a couple of minutes. Stir in the apple slices and serve immediately.

Tastes wonderful with roasted pork tenderloin or serve with a huge leafy salad.

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