Risotto with roasted apple, bacon and Gorgonzola10 comments Jan 12th, 2010 | By Tobias | Category: Recipes, Risotto
This turned out to be a truly winterly risotto. Fried apple, bacon and Gorgonzola cheese mixed into a creamy risotto. A great combinations of strong tastes that goes well with a glass of a decent red wine and a fireplace.
Preparation: 10 minutes
Cooking time: 20 minutes
Very simple recipe
- a cup of risotto rice
- a slice of Gorgonzola (150 gram)
- 1 apple, on the sour side
- 5 slices of ham
- half an onion
- 200 ml vegetable stock
- some butter
- salt and pepper
Peel the apple. Cut one half of the apple into thick slices and dice the other half.
Cut the bacon into thin slices and fry it an a pan with a bit of butter until it is crusty.
Take the bacon out of the pan and put it aside. Take the apple slices and fry them until they are golden brown. Put aside.
Add some more butte to the pan and fry the finely diced onion until brown. Add the rice and fry for a few minutes. Add the soup to the rice and let it simmer. Risotto has to be stirred only a few times while cooking. Several times in the beginning when you add the liquid and several times in the end when it is about to get ready. In case it is necessary add a bit of liquid.
Once the rice has absorbed the water (approx. 20 minutes) add the bacon. Stir well. Then add the Gorgonzola. Let it melt. In the end add the apple and mix.
Take the risotto of the stove and let it rest for a few minutes. Put it on pre-heated plates and decorate with the apple slices. Add fresh pepper and serve.
I do not add salt to the dish as the cheese provides usually with enough salt.