Home » Risotto with gorgonzola and Caramelized Apples

Risotto with gorgonzola and Caramelized Apples

Refined but simple, with video recipe

by Ada Parisi
5 min read
Risotto al gorgonzola e mele caramellate

Risotto with gorgonzola and Caramelized Apples. A vegetarian and refined risotto, played on the precarious balance between the sweetness of apples, the acidity of the wine and the savory and spicy taste of spicy gorgonzola. A taste that you can further enhance using a Roquefort or a Stilton. I really love the use of fruit in savory dishes, both in the first and in the second: Apples, Pears, quinces, fresh or dried figs, chestnuts, apricots. All fruits that go well with pork, cold cuts, ravioli and pasta or rice first courses in general. Some examples: the pork loin with quince, l’roast pork stuffed with plums or the fillet with plums and shallots, the ravioli with gorgonzola and pears.

This risotto is very simple to prepare: you can see in basic steps of the recipe in this SHORT VIDEO RECIPE on my YouTube channel. The proceedings, Obviously, follows all the classic steps of risotto. Browning of shallot and apples, rice roasting, nuance with sparkling wine and then cooking. In this case I simply used water to bring the risotto to cooking, because I wanted the acidity of wine and apples not to be muffled by a broth.

I also cooked part of the apples with butter, sugar, salt and a little white wine to obtain a slightly caramelized puree to be used as a garnish of the risotto. If we want, the risotto with gorgonzola and caramelized apples can be defined as elegant and surprising. But very very simple to prepare, so much so that I am one of the most popular when I have guests who love flavor contrasts. Is, if you want other recipes based on rice, you can have a look at all my RECIPES FOR RICE . Or look at the 18 RISOTTO RECIPES PERFECT FOR THE HOLIDAYS if you had already entered the climate of preparation for Christmas. Have a good day!

Risotto al gorgonzola e mele caramellate

RISOTTO WITH GORGONZOLA AND CARAMELIZED APPLES

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )

Ingredients

350 grams of Carnaroli or Vialone Nano rice

a bit of shallot

2 Renette apples

150 milliliters of sparkling wine

a teaspoon of sugar

60 grams of butter

little Virgin olive oil

120 grams of spicy gorgonzola Dop, Roquefort or Stilton

salt and pepper, to taste

a few walnut kernels to decorate the dish

Procedure

Risotto with gorgonzola and Caramelized Apples

Finely chop the shallot and put it in a saucepan with a little oil and hot water: cook over very low heat until it becomes transparent adding, If necessary, other water so that the onion does not burn.

Wash apples, Peel, cut them in half, in quarters and finally in small pieces (brunoise). Cook part of the apples (about half) in a pan with a little butter, a teaspoon of sugar and a pinch of salt, blending with a little white wine. Cook over low heat until the apples begin to unravel becoming a puree. Eventually they will take on a golden color due to the sugar that will begin to caramelize, as you see in VIDEO TUTORIAL.

How soft and transparent the onion will be, add the rest of the apples cut into small pieces, brown and add the rice. Toast the rice for about 2 minutes, over a very low heat, stirring occasionally. Cook the rice by slowly adding the boiling water. Remember, before adding more liquid, the previous one must have been absorbed by the rice, as you see in VIDEO TUTORIAL. During cooking the apples will slowly flake off.

When the rice will be almost cooked (wave and creamy, with the grains still al dente), season with salt, add the spicy gorgonzola or Roquefort and butter. Turn off the heat and stir vigorously for a couple of minutes. Add a little freshly ground black pepper.

Serve the risotto with gorgonzola and caramelized apples decorating the dish with a quenelle of apple puree, a piece of cheese and half a walnut kernel. Serve immediately (and, If you can, heat the dishes slightly in the oven before putting the risotto. A banality that makes the difference). Bon appétit!

Note

MATCHING: Passion fruit and citrus, from grapefruit to bitter orange, good acidity and mineral notes. We recommend the company's Pecorino cheese Cataldi Madonna, in Abruzzo. It is one of the wineries that has actually worked to the recovery of this native vine. In this recipe, the sweet trend data from the caramelized apple is counterbalanced by the flavor of the gorgonzola. And combining this Pecorino wine you get the effect of reinforcing the overall flavor of the dish. To reinforce the element of sweetness, instead, you can try one extra dry sparkling wine.

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4 comments

Giulia January 21, 2014 - 11:00

mmm very special!! No brava!!

Reply
Sicilians creative in the kitchen January 21, 2014 - 12:17

Thanks Julia! A hug, ADA

Reply
Valentina January 21, 2014 - 06:37

wonderful! a dish absolutely elegant and delicious at the same time!!! One kiss
Vale

Reply
Sicilians creative in the kitchen January 21, 2014 - 12:18

Hi Valentina, If you like risotto with delicate contrasting flavors but this certainly does for you! A hug, ADA

Reply

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