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Apple and walnut risotto with gorgonzola
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Total Time:
1 hour
Classic risotto with crisp apples, creamy cheese, and walnuts.
Ingredients:
  • 1 basic risotto recipe
  • 700 ml organic vegetable or chicken stock hot
  • 50 g butter
  • 1 small handful Parmesan cheese freshly grated, plus a block for grating
  • 175 g gorgonzola cheese diced
  • 75 g soft goat's cheese crumbled
  • 2 crunchy eating apples cored, halved, and finely chopped, tossed in lemon juice
  • 1 small bunch fresh marjoram leaves picked and chopped
  • sea salt
  • freshly ground black pepper
  • 1 handful walnuts
  • extra virgin olive oil
Instructions:
  • Prepare your basic risotto, then heat a large saucepan over medium to high heat. Pour in half of the stock and add the risotto base. Stir continuously and gently bring to a boil, then reduce heat and simmer until almost all the stock is absorbed. Gradually add the remaining stock, one ladleful at a time, until the rice is cooked to your liking. Be cautious not to overcook the rice; taste-test for perfect doneness. The ideal consistency is soft, creamy, and slightly loose. Remove from heat and stir in butter, Parmesan, gorgonzola, goat’s cheese, chopped apple, and marjoram. Season with salt and pepper as needed. Cover and let the risotto rest for a minute to allow the cheese flavors to meld. While waiting, warm the walnuts in a pan. Serve the risotto family-style or plated individually. Offer Parmesan for grating, sprinkle with walnuts, drizzle with extra virgin olive oil, and enjoy.

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