Risotto with KANZI® apple & gorgonzola

  • 4 people
  • Preparation time: 40 mins

INGREDIENTS

  • 1 KANZI® apple

  • 1 fennel bulb with greens, approx. 500 g

  • 4 shallots

  • 1 lemon

  • 50 g of unsalted butter

  • 1 tbsp of olive oil

  • 275 g of risotto rice

  • 75 ml of white wine

  • 900 ml of hot vegetable stock

  • 100 g of ricotta

  • 200 g of gorgonzola

INSTRUCTIONS

  1. Wash the fennel bulb, cut off the green foliage and set aside. Cut the fennel in half across the stems and cut the halves into thin slices.
  2. Cut the KANZI® apple with the skin on into cubes of approx. 1 cm. Remove the core. Chop the shallots and grate the zest of the lemon.
  3. Heat the butter with the olive oil in a large saucepan. Fry the shallots in the pan for approx. 3 mins.
  4. Add the fennel and fry this for a couple of minutes too.
  5. Now add the risotto rice and continue to stir until the grains are glossy.
  6. Pour the wine into the pan and stir until all the liquid has been absorbed.
  7. Add 1 ladle of stock and continue to stir on a medium heat until this has been fully absorbed. Repeat this until all the stock has been absorbed and the rice is soft but firm (al dente).
  8. Stir in the ricotta, the cubed apple, half of the gorgonzola and the lemon zest just before serving. Season the dish with pepper and possibly a little bit of salt. Leave to stand with the lid on the pan for 2 minutes.
  9. Serve the risotto on plates and garnish with the fennel greens. Crumble over the rest of the gorgonzola.

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