Renette Apples and Black Cabbage Risotto
Preparation Time | 1 hour |
Servings |
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Ingredients
Risotto
- 300 g De Tacchi Carnaroli rice
- 1,5 l Broth Made with: 1 clove garlic, 1 carrot, 1/2 white onion, 4 hand-shredded bay leaves, 5 grams black pepper grains.
- 2 Renetta Apples
- 1 Shallot (medium/big)
- 1/2 Teaspoon Powdered cinnamon
- 1 Bay leaf
- Salt
- Oil
- 1 Knob Cold butter
- grated Parmesan cheese
Apple and Black Cabbage Sauce
- 5-6 Big Leaves Black Cabbage
- 1/2 Renetta Apple
- olive oil
- Lemon Juice
Red Apple Cubes
- 1/2 Renetta Apple
- 1 Spoonful Alchermes Liquor
Ingredients
Risotto
Apple and Black Cabbage Sauce
Red Apple Cubes
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Instructions
Risotto
- Prepare the broth by filling a saucepan with water and then adding the garlic, carrot, onion and bay leaves. Slowly bring to a boil and simmer for at least 30 minutes; keep warm over low heat throughout the preparation of the risotto.
- Put a pot (casserole) on medium / high heat, immediately pour two / three tablespoons of oil, add the rice and mix with a wooden ladle; as soon as the oil begins to form bubbles, add 1/4 of the boiling broth, the chopped shallot and apples, together with the cinnamon and the whole bay leaf.
- Continue cooking over medium heat, stirring occasionally and adding broth as the rice absorbs it. Adjust with a little salt. After about 15/20 minutes (depending on the desired consistency of the rice) turn off the heat. Incorporate the cold butter and a little bit of grated Parmesan cheese. Correct with salt if necessary, bearing in mind that it's important to preserve the sweet flavor of the apples.
- Serve by placing the risotto first and then creating a small hollow in the center of it to arrange the previously prepared cabbage and apple sauce. Garnish with the red cubes. Serve.
Apple and Black Cabbage Sauce
- Simultaneously with the preparation of the broth, cook the cabbage leaves in boiling water for about ten minutes (they must be soft enough to be mashed with a food processor).
- Once the leaves are boiled, add them to the diced half apple and blend with a small addition of oil and lemon juice.
- Set aside and use when garnishing the risotto.
Red Apple Cubes
- Infuse the cubes of the other half apple with the spoonful of Alchermes liquor.
- Set aside and use when garnishing the risotto.
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