Someone said that pears and cheese really go well together. What about apples and cheese? We all have a lo of apples all year around, especially during winter, but in general all year around. To be fair, I prefer pears to apples, especially during this period, but apples have that colour and crunchy tasty I can’t resist sometimes.
So here comes a recipe for the perfect apples and cheese risotto. Not any cheese, brie. The melting and comforting brie flavour just makes you want more. Crispy apple chips, hugging apples and brie pieces. Side note: use some red wine for a colour and flavour kick. I truly feel that is the way to go!
“There’s the apple’s crisp texture and mildly sweet flavor. The onions, which have been simmered to a smooth softness…
― Yuto Tsukuda, 食戟のソーマ 6 [Shokugeki no Souma 6]
and the crunchy, salty bacon on top, cooked to crispy perfection. But the apples really holds the spotlight. Its mild sweetness spreading throughout the risotto.
It’s gentle caress…
gradually wakes you from your slumber.
Like the soft kiss…
of a prince!”
Apples and Brie Risotto
Equipment
- Pan
- oven tray
- Cutting Board
Ingredients
- 120 gr Risotto Rice
- 150 gr Apples
- 50-80 gr Brie
- 300 ml Vegetable Broth or a cube of broth stock+300 ml water
- 1/2 Onion
- 1 tbsp Olive Oil
- as required Salt and Pepper
Crispy Apples
- 150 gr Apples
- 1/2 tbdp Olive Oil
Instructions
- Start from the crispy apples, slicing them into tiny pieces with a mandoline. Line up a baking tray with some baking paper and place the apples on top in a single layer. Dust with some olive oil and bake for 20 min at 150 C. Carefully turn them on the other side halfway through.
- In the meantime, warm up some olive oil in a pan, slice the onion into small pieces and fry it for a couple of minutes. Chop the apples into cubes and add to the onion once browned. Mix and cook for a couple of minutes.
- Add the rice and stir until it turns translucent. Start adding the broth, a couple of ladles at the time. Continue to stir, adding more broth once the previous is absorbed. After about 12 minutes, when the rice is almost cooked, add the brie cut into pieces and stir.
- Adjust with salt and pepper if required. Once the rice is cooked, serve with the crispy apples and enjoy warm.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
