en de it
risotto-mit-apfel-hirschen

Risotto with apples and thyme

A gourmet delicacy: tasty apple risotto

Preparation

Sauté onions in oil until colorless; add the rice and sauté until transparent. Douse with white wine and allow to evaporate. Gradually add the vegetable stock, stirring constantly; make sure the amount you add each time is no more than the amount which has already evaporated. Caramelize the sugar in a pan, douse with apple juice and bring to the boil briefly. Cut the apple into cubes, add to the pan and bring to the boil. When the risotto is almost finished, add the apple cubes and season with parmesan, thyme and cold butter. Arrange the risotto on 4 plates with a rice cake. Garnish with apple chunks and sprigs of thyme.
Tip: you can also serve the risotto with blue cheese.

Wine recommendation
We recommend Pinot Grigio.

Ingredients for

2 people
4 people
8 people
20 g onion, finely chopped
Oil
125 g risotto rice (Carnaroli)
50 ml white wine
500 ml vegetable stock
50 g sugar
50 ml South Tyrolean apple juice
½ South Tyrolean apple
20 g parmesan, grated
A little thyme, finely chopped
25 g cold butter

Other
Rice cake
2 sprigs of thyme
Apple chunks
40 g onion, finely chopped
Oil
250 g risotto rice (Carnaroli)
100 ml white wine
1 l vegetable stock
100 g sugar
100 ml South Tyrolean apple juice
1 South Tyrolean apple
40 g parmesan, grated
A little thyme, finely chopped
50 g cold butter

Other
Rice cake
4 sprigs of thyme
Apple chunks
80 g onion, finely chopped
Oil
500 g risotto rice (Carnaroli)
200 ml white wine
2 l vegetable stock
200 g sugar
200 ml South Tyrolean apple juice
2 South Tyrolean apple
80 g parmesan, grated
A little thyme, finely chopped
100 g cold butter

Other
Rice cake
8 sprigs of thyme
Apple chunks
zum-hirschen
This recipe comes from
Oberkofler family
Schrann 9 C, 39050 San Genesio