Friday, 28 October 2011

Apple & Gorgonzola Risotto

An unctuous, comforting supper for a rainy dark night. Use any blue cheese, but something melting and sharp is good. You may also want to add a little texture at the end like crushed hazelnuts or chopped walnuts.

For 2:

Peel and finely chop one onion and sweat in butter in a pan until soft. Add 150g risotto rice and stir until thoroughly coated in the butter. Pour in a good glassful of white wine and allow to absorb. Meanwhile, peel and finely chop a Bramley or any apple you like, but something with a good flavour, and add about three-quarters to the rice.

Stirring frequently, pour in your hot chicken or vegetable stock a bit at a time. I find I usually need about 500ml to make a risotto. After about 15 minutes, add the rest of the apple – this won’t melt down as much, giving a bit of texture to the whole. Once the rice is tender, turn off the heat, add as much blue cheese as you fancy and a good knob of butter and season and leave to mantecare as the Italians say.

Serve with the chopped nuts in great big bowlfuls.

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