Apple Risotto
Origin of the recipe
Risotto, which translates from Italian as "little rice," is one of the most famous dishes of Italian cuisine. It's tender boiled rice with a variety of fillings and toppings. The secret to risotto is the gradual infusion of liquid into the rice as it cooks. Try this unusual risotto with apple juice and apple pieces.
What do you need for cooking?
Ingredients
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Rice
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Apple
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Onions
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Apple juice
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Water
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Salt
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Olive oil
Kitchen utensils
- Knife
- Board
- Pan
Step-by-step recipe
Step 1:
Finely chop the onion.
Step 2:
Pour oil into the frying pan and let it heat up.
Step 3:
Place the onion in the pan and fry for 2-3 minutes over medium heat.
Step 4:
Place the rice in the pan and fry for another 2-3 minutes.
Step 5:
Pour hot water into the pan, reduce heat to low.
Step 6:
Cook the rice, stirring, until the water is absorbed or evaporated.
Step 7:
Once the water has been absorbed, add 200 ml of apple juice to the pan and continue cooking until the juice is completely absorbed.
Step 8:
Once the juice is absorbed, add another 200 ml of juice and continue cooking.
Step 9:
Continue adding juice until the rice is saturated.
Step 10:
Peel the apple and cut into small cubes.
Step 11:
Taste the rice and add salt if necessary.
Step 12:
Add the apple to the rice, turn off the heat and serve!
Cooking tips
For risotto, it's preferable to use short-grain rice. It's best to choose specialized risotto varieties—this is usually stated on the packaging.
It is better to take a sour apple, it will taste better.
The finer you chop the onion and apple, the better. But don't crush them into a paste—it will ruin the dish.
When cooking risotto, the rice must be stirred constantly, otherwise it will burn or stick together.
