Apple and walnut risotto

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Apple and walnut risotto


1 shallot
1 large sweet apple (e.g. Golden delicious)
50 g walnuts
80 g bleu cheese
100 ml white port
Olive oil and butter
Multicolored pepper
3 cups hot water
1 cup short grain rice


Peel and chop fine the shallot. Heat 2-3 tsps of olive oil in a saucepan and soften the shallot for 5 minutes, covered. Then stir in the rice. A minute later add the white port. Allow a moment for the alcohol to evaporate and pour 1 cup of boiling water into the pan. Add a pinch of freshly ground pink peppercorns and green pepper. Add salt to taste. Cover the risotto and cook at a gentle bubble.

When the rice absorbs the first cup of water, pour over a second one. Then a third one, boiling as the previous. Follow the last dose of water by the diced apple.

At the end of cooking, soften the flavor of the risotto with a dollop of butter and a handful of blue cheese cubes.

Serve the apple risotto with a pinch of freshly roasted walnuts.

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