70 min.
Risotto with Red Delicious apple, salsiccia and walnuts
A winter first course that reinterprets tradition
Satiating, gourmand, rich in perfumes and this is not all! This risotto with balanced flavor combines the sweetness of Red Delicious apples with the intense and persistent taste of salsiccia and crunchy walnuts. A perfect comfort food to warm up our evenings and hearts. Serve hot!
25 min.
Ingredients
for 4 persons
1 Red Delicious apple
300 g Carnaroli rice
250 g pork salsiccia, not too spicy
About 1 l light vegetable broth
8 walnuts and some for decorating
2 tbsp. grated Parmesan cheese
1 small shallot
1 glass dry white wine
1 knob of butter
Olive oil extra virgin
Fine salt
1 Red Delicious apple
300 g Carnaroli rice
250 g pork salsiccia, not too spicy
About 1 l light vegetable broth
8 walnuts and some for decorating
2 tbsp. grated Parmesan cheese
1 small shallot
1 glass dry white wine
1 knob of butter
Olive oil extra virgin
Fine salt
Preparation
At first, skin and crumble the sausage and coarsely chop walnuts. Wash and finely chop shallot. Wash and peel the Red Delicious apple, remove the core and cut into regular, about 2 cm-long small pieces. Heat two tablespoons of olive oil in a saucepan with a thick base, add shallot and sauté over high heat for a few minutes but do not brown too much.
Add salsiccia and continue cooking for another few minutes. Mix with a wooden spoon to avoid sticking to the bottom of the saucepan. Add rice and toast until translucent. Deglaze with white wine over high heat, mix and allow the alcohol to evaporate. Then add a ladle of broth, apple pieces and chopped walnuts.
Salt and cook the rice for some 15 minutes adding a ladle of broth now and then and stir-ring regularly to avoid the rice sticking to the bottom of the saucepan. Remove the boiled rice from the oven and stir in Parmesan cheese and a knob of butter. Arrange on the plate together with a few walnuts and serve hot.
Recipe from Simona Milani
Pensieri e Pasticci
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70 min.
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