Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 320 g Carnaroli rice
- - 120 g of roquefort cheese
- - 2 stalks celery
- - 1 white onion
- - 1 apple stark
- - 12 walnuts
- - 30 g of butter
- - Salt
- - White pepper
INSTRUCTIONS
- Chop the celery stalk finely together with the onion. Reduce the other coast in thin strips (you can help yourself with a vegetable peeler) and leave to soak in very cold water to make them curl slightly (you'll need them for decoration).
- Stew the chopped celery and onion with the butter in a saucepan for risotto without taking them color. Add the rice and toast it lightly, then salt lightly and start adding a ladle of hot broth at a time (making absorb the liquid before adding more). Continue so for about ten minutes.
- Cut the apple (or the apples) with the peel in small cubes (preserve some thin slices to decorate the dishes). Add the diced rapples to the ice and continue cooking, adding more broth, for another 6-8 minutes or until the corn is cooked al dente.
- Remove the risotto from the heat and immediately add the gorgonzola cheese cut into small pieces and sprinkle with white pepper, stirring until the cheese has melted.
- Divide the risotto in the dishes, garnish with the apple slices, some curled and dried well strip of celery, the walnuts and, last so that it melts, the remaining crumbled blue cheese. Bring immediately on the table.
