Risotto is a frendly dish. Once learned the basics (click here for risotto), many other ingredients can be added, often leading to splendid results. Sometimes a little creativity and daring can be very rewarding.
This risotto has an unusual addition to the main ingredients. It may sound a little brow-raising at first. But the apple blends perfectly well with the taste of the porcini mushrooms, adding some delicate taste to the dish. I served this risotto on Christmas day.
Apple, Porcini, and Truffle Risotto
300 g rice from risotto (Carnaroli, Arborio, or Vialone Nano are the most suitable)
– 1 litre of hot vegetable broth (Best if homemade)
– 250 g fresh-cut mushrooms (already clean) or frozen (I used the frozen)
– 80 g grated Parmesan cheese
– 1 apple-type Golden Lady or Royal Gala
– 1 clove of garlic
– 1 glass of dry white wine
– 1 sprig of fresh rosemary
– Extra virgin olive oil
– Extra virgin olive oil with White truffle
– Salt and pepper
First thing have your best vegetable broth ready and boiling. Keep it hot.
Peel the apple and diced it rather small. Slice the mushrooms.
In a pan with thick bottom, sauté the onion finely chopped and the garlic with 2 tablespoons of oil and a sprig of rosemary, cook for as loong as it takes to have the onion nice shiny & transparent (I like my onion well cooked as I don’t want the flavor of onion to stand out in the risotto). Add the porcini mushrooms and the apple then sauté for about 3 minutes, Remove the garlic and the rosemary.
Add the rice, stir and toast it, pour the wine and allow to evaporate. Proceed to cook the rice by pouring little by little—as described here—the hot broth taking care to pour the next ladle only when the previous is well absorbed. Mix regularly with a wooden spoon. The rice is cooked when it is creamy but still hard (or “al dente”), it will take about 18 minutes, but it depends on the brands and the quality of the rice.
Stir with Parmesan and 4 teaspoons of the truffle oil. Let stand just a minute then serve.