The risotto with organic Braeburn apples and brie is incredibly creamy and stretchy, with a crunchy touch provided by toasted pistachios and many juicy apple cubes.
The Braeburn apples from Val Venosta have a very refreshing taste, with a pleasant sweet-tart balance, in addition to a very firm, juicy, and crunchy pulp. They are available from November to May and can be distinguished by their cylindrical shape and their golden yellow background color with scarlet to dark red streaks.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 oz onion
- 1 tbsp vegetable oil
- 2 oz butter
- 1 1/2 cups Carnaroli rice
- 4 1/4 cups vegetable broth (hot)
- 1/2 cup white wine
- to taste salt
- to taste pepper
- 2 organic Braeburn apples (Apple from Val Venosta)
- 4 1/2 oz brie
- 1 tbsp toasted pistachios (chopped)
- 1 organic Braeburn apple
- 1 tbsp toasted pistachios (chopped)
- 1 3/4 oz brie
Steps
To prepare the risotto with organic Braeburn apples and brie, peel the onion and chop it finely. Heat the oil together with half of the butter (1 oz) in a wide-bottomed saucepan. As soon as the butter has melted, add the chopped onion and sauté over medium heat, stirring occasionally. When the onion is softened, pour in the rice and toast it, stirring often, until it becomes translucent. Then deglaze with the white wine and let the alcohol evaporate.
At this point, add 2-3 ladles of boiling broth, stir, adjust with salt, and let the rice cook until al dente, stirring occasionally and adding more broth when the previous one has been absorbed, until fully cooked. It will take about 15-20 minutes, depending on the rice used.
While the rice is cooking, wash the organic Braeburn apples from Val Venosta and cut them into cubes. Add the apple cubes to the rice 5-6 minutes before the end of cooking and stir.
Cut the brie into pieces and add it to the rice just before the end of cooking. Stir.
When the rice is cooked al dente, remove it from the heat, add the remaining butter (1 oz) and the chopped pistachios, and blend.
Serve your risotto with organic Braeburn apples and brie immediately, garnished with slices of organic Braeburn apple, chopped pistachios, and some slices of brie.
