Risotto with green apples and croutons
4 servings
30 minutes
Risotto with green apples and croutons is an exquisite dish of Italian cuisine that combines the creamy tenderness of rice with the refreshing tartness of apples. This unusual combination adds lightness and freshness, while saffron gives it a warm golden hue and refined aroma. The crunchy croutons complete the composition, adding pleasant texture and rich flavor. The history of risotto traces back to the northern regions of Italy, where it became a symbol of comfort and culinary mastery. In this recipe, apples play an unexpected accent role, transforming a classic dish into something new and original. It can be served as a standalone dish or accompanied by a light white wine that highlights the fruity notes. Such risotto is perfect for a cozy dinner when you want to surprise your loved ones with an unusual taste.
1
Sauté finely chopped onion in melted butter.
- White onion: 1 piece
- Butter: 50 g
2
Add rice, mix, and sauté a bit over high heat.
- Medium-grain rice: 300 g
3
Sprinkle with wine and, once it evaporates, start adding broth one ladle at a time. Add, stir, and wait for it to evaporate. Gradually add half of the broth.
- White wine: 1 teaspoon
- Vegetable broth: 1 l
4
While waiting for the broth to boil, peel the apples and chop them finely. Add half to the rice and mix.
- Green apples: 1 piece
5
Continue adding the second half of the broth one ladle at a time, leaving 1 ladle.
- Vegetable broth: 1 l
6
Add saffron to the last ladle of broth, stir, then add the mixture to the rice and mix.
- Saffron: pinch
7
Salt and pepper.
- Salt: to taste
- Ground white pepper: to taste
8
Add the second half of the apples and mix.
- Green apples: 1 piece
9
Cut the bread into small cubes for croutons.
- White bread: 1 piece
10
Salt and fry them in a pan with olive oil or in the oven.
- Salt: to taste
- Extra virgin olive oil: 1 tablespoon
11
Add parmesan to each portion separately and sprinkle with croutons.
- Grated Parmesan cheese: 3 tablespoons
