Risotto with gorgonzola and Caramelized Apples: when I saw this risotto on Sale e Pepe I decided immediately that I would have done as soon as possible. I love the combination of fruit with salted, both in the first and in the second, I go crazy for the cinnamon and the marbled, gorgonzola in the first place and then here's this spicy risotto with gorgonzola DOP, caramelized apples and cinnamon. I made small changes, using only Golden Delicious apples and replacing the mascarpone with a little cream, and I used cocoa butter instead of oil, but you can safely use regular olive oil and butter. They are not new to the genre combinations, the dawn of the blog I had prepared a risotto with pears, gorgonzola, pistachios and honey… If you like, you can try them both!
Ingredients for 4 people:
- 350 grams of Carnaroli or Arborio rice
- a fresh onion
- 2 mele Golden
- 2 tablespoons sugar
- cinnamon as required
- 40 grams of clarified butter or 60 grams of regular butter
- 10 grams of cocoa butter (Optional, You can also use 2 tablespoons extra virgin olive oil)
- a tablespoon of lemon juice
- 150 grams of DOP spicy gorgonzola
- 4 tablespoons cream
- 2 liters of broth made with a carrot, an onion and a stick of celery
- salt and pepper
- 20 grams of grated Parmigiano Reggiano DOP
Wash apples, Peel, cut them in half, into quarters and then into slices and small pieces and soak them in a bowl with water and lemon juice to prevent blackening. Finely chop the fresh onion and place in a saucepan with 20 grams of clarified butter (or 30 grams of regular butter) and cocoa butter: fry until it becomes transparent, add the rice.
Toast with care always stirring, add salt and start cooking slowly joining the vegetable stock. While the risotto is cooking, put in a pan the remaining butter, melt, add the apples, cinnamon and sugar: skip the apples over high heat until they are golden and caramelized and set aside.
As the rice is just minutes from area, add half of caramelized apples and cook, then add the gorgonzola cheese cut into small pieces and cream and whisk everything. Season with pepper and Serve the risotto and garnish each plate with a bit’ caramelized apples, a pinch of cinnamon and a few diced gorgonzola.
THE PAIRING: Passion fruit and citrus, from bitter orange grapefruit, good acidity and mineral notes. We recommend Pecorino cheese company 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 by combining this Pecorino wine you are obtained 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.