An apple a day
by Chef Fabio Zanetello – APCI Delegation
Ingredients for 4 serves
For the broth
- 500 ml. - Apple juice/extract
- 2500 ml. - Water
- 1 - Star anise
- 20 gr. - Fresh wild fennel
- 20 ml. - Olitalia apple cider vinegar
- 12 gr. - Salt
- 1 - Medium carrot
- 1 - Green apple
- 1 - Onion
- 1 - Celery stalk
- 250 gr. - Extra virgin olive oil
- 2 - Shallots
- 125 ml. - White wine
For the risotto
- 350 gr. - Carnaroli rice
- 1 - Green apple
- 40 gr. - Goat blue cheese
- 100 gr. - Grated cheese
Method
- 1
Pour the water, the apple juice, and the other ingredients to make the broth into a saucepan and bring to the boil.
- 2
In the meantime, let the julienne shallots simmer in a saucepan for 20 minutes with half of the oil and the white wine. Then, blend the shallots until smooth and without lumps.
- 3
Toast the rice, deglaze it with the broth and let it cook. After 10 minutes, with the heat off, add half of the diced green apple, the goat's blue cheese, the grated cheese, the other half of the oil and a teaspoon of apple vinegar.
Food plating
Serve the risotto after decorating with some diced green apple.
Association
APCI
Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.
Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia
At home
Chefs and restaurateurs
...From the website
© 2024 - OLITALIA S.R.L.
Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia - P.IVA e Cod.Fiscale: 01491110407
