Renetta Apples and Black Cabbage Risotto
Recipe that uses excellent autumn ingredients to show that even fruits can be the main ingredients of a risotto. In this case the renetta apples declined in three different variations creates surprising flavor contrasts.
Servings Preparation Time
4persons 1hour
Servings Preparation Time
4persons 1hour
Ingredients
Risotto
  • 300g De Tacchi Carnaroli rice
  • 1,5l BrothMade 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)
  • 1/2Teaspoon Powdered cinnamon
  • 1 Bay leaf
  • Salt
  • Oil
  • 1Knob Cold butter
  • grated Parmesan cheese
Apple and Black Cabbage Sauce
  • 5-6Big Leaves Black Cabbage
  • 1/2 Renetta Apple
  • olive oil
  • Lemon Juice
Red Apple Cubes
  • 1/2 Renetta Apple
  • 1Spoonful Alchermes Liquor
Instructions
Risotto
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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).
  2. Once the leaves are boiled, add them to the diced half apple and blend with a small addition of oil and lemon juice.
  3. Set aside and use when garnishing the risotto.
Red Apple Cubes
  1. Infuse the cubes of the other half apple with the spoonful of Alchermes liquor.
  2. Set aside and use when garnishing the risotto.