Risotto with apples (2) (Risotto con Le Mele (2))
Instructions
Peel and cut apples into cubes, scottatele few minutes in boiling water with the lemon peel.
Drain, dry and flavour, high heat, in a knob of butter.
In a saucepan heat a little oil and add the rice.
Stir, sprinkle with wine and let evaporate.
Pour a ladle of broth, you absorb and follow the directions for a normal risotto.
One-third of cooking add the apples and Cook, almost finished, cheese, pepper, salt, a tablespoon of Worcester and a knob of butter.
Accompanying wines: Bianco DOC, DOC, Bianchello Gravina DOC.
Ingredients and dosing for 4 persons
- 350 g of rice
- 2 apples
- 40 g of butter
- 1/2 cup of dry white wine
- 1 ladle of broth
- 1 tablespoon of worcestershire sauce
- Grated cheese
- Olive oil
- Lemon zest
- Salt
- Pepper