Apple and walnut risotto
1 large sweet apple (e.g. Golden delicious)
50 g walnuts
80 g bleu cheese
100 ml white port
Olive oil and butter
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.