Apple and Pine Nut Risotto

My Risotto with apples and pine nuts, whipped with Casera cheese. 

See also: Black Fettuccine with Fish

Ingredients x4 people:

• Carnaroli Rice 340g
• Apples 1
• Vegetable stock 1L
• White wine 40mL
• White onion 1
• Casera cheese 100g
• Butter 40g
• Olive oil 10mL
• Salt and pepper to taste

Procedure:

We boil 1L of vegetable stock and in the meantime, peel and cut into mirepoix 1 apple.(small cubes), cut 100g of casera cheese into small cubes to make them melt easily.

Peel and chop 1 onion and cook it over medium heat in a saucepan with a handle, together with 10mL of evo oil and half of the butter; let it brown, turning it with a wooden spoon.

At this point add 340g of rice and toast it for a couple of minutes, taking care to turn it continuously. We can now add half a glass of white wine which should evaporate completely and thus lose the alcoholic part.

Once the wine has evaporated, cook the rice for 17-19 minutes adding the boiling broth, one ladle at a time throughout the cooking time and stirring with a wooden spoon in order not to let it stick to the saucepan.

Halfway through the cooking time, add the apple and at the end of the cooking time, turn off the heat and add the casera cheese. Season with salt and pepper, cream with the remaining butter and serve.

Tips:

• We keep a few apple slices to caramelize in a pan with two tablespoons of brown sugar to garnish the dish. 
• A few pine nuts to garnish the dish.

Recommended wine: 

• White, still, dry, and light.