Risotto with apples
A sweet twist on a typically savoury dish, this meal is a specialty of Trentino Alto Adige. This meal is the perfect balance between sweet and savoury, and is a must-try.
• 360g Vialone nano rice (or medium-grain rice)
• 100g butter
• 4 tbsp extra virgin olive oil
• 1L chicken stock
• 1 apple, peeled and finely sliced
• 100g grated grana padano or parmesan cheese
• Salt, for seasoning
1. Melt half of the butter and oil in a large saucepan over medium heat.
2. Add rice and lightly toast, stirring constantly. Heat chicken stock and add to rice.
3. When rice is half cooked, add apple. Finish cooking, stirring regularly.
4. When rice is al dente, remove from heat. Stir in remaining butter and cheese.
5. Serve warm.