The risotto with apples and speck in a pressure cooker is a dish I love so much because it contains ingredients I adore, starting with rice… not to mention apples and speck.
Recipe typical of Trentino where both the apples and the speck are local products, it is so well-balanced in the combination of flavors that I’m glad I discovered it, thanks to a magazine I was flipping through without much interest a few days ago.
But since, as I repeat, they are all ingredients I love, I immediately thought of making it in my inseparable pressure cooker which in 5/6 minutes of cooking gave us a creamy and delicate risotto that we literally devoured in a few minutes.
For a successful dish, you need good vegetable or meat broth, the speck, apples, and Carnaroli rice which is ideal for making risottos.
If you don’t have a pressure cooker, obviously proceed as you would for all other risottos, but don’t miss the chance to cook the risotto with apples and speck in a pressure cooker.
TIPS AND SUGGESTIONS IN THE MARGIN NOTES OF THE RECIPE.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Pressure Cooker, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 367.71 (Kcal)
- Carbohydrates 43.83 (g) of which sugars 6.55 (g)
- Proteins 10.78 (g)
- Fat 15.74 (g) of which saturated 3.47 (g)of which unsaturated 2.69 (g)
- Fibers 2.08 (g)
- Sodium 771.77 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups vegetable broth (or meat broth)
- cup Carnaroli rice
- 2.5 oz speck (diced or sliced)
- 1 apple
- dried onion (or fresh)
- 2 tbsp white wine
- 4 tbsp extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- chopped parsley
- black pepper
Tools
- 1 Pressure Cooker
Steps
– After washing and drying the apple, cut it first into wedges and then into cubes with the peel and soak it in water with lemon juice (this prevents oxidation).
– Sauté the onion in the oil over medium/low heat and then add the speck.
– Add the rice, toast it, and then deglaze with the white wine. When the wine has almost evaporated, add the drained apple cubes.
– Pour 4 ladles of boiling broth into the pressure cooker, close it, and bring it to pressure, counting 5 minutes from the whistle. Then decompress and check the rice grains’ cooking. Turn off and stir in the grated Parmesan cheese.
– Serve the risotto on flat plates, seasoning with pepper and fresh parsley.
Notes:
– I do not use butter to cream the risotto, but if you like, add a knob of butter off the heat before serving, and mix.
– If not using a pressure cooker, add the apple cubes halfway through the risotto cooking, otherwise they will become mushy. In the pressure cooker, since the rice is not stirred until cooking is finished, the cubes do not disintegrate.
– The recipe does not require additional salt because the broth, Parmesan, and speck are savory, but if your palate requires it, add it to taste.
