This recipe is absolutely mouthwatering. It’s another one that came from my mom – she tried it a couple of weeks ago and was raving about it. The recipe comes from – duh – who else? Jamie Oliver. Isn’t that where so many of the mouthwatering recipes on SS come from? He is so good at making spectacular dishes yet still prioritizing the purest ingredients. He really just appreciates food and everything it does for you. Anyways, you have heard my ranting about Jamie, and you will hear it again in the future…now onto the risotto.
So, I had to alter it a bit due to my allergies, or more specifically, my oral allergy syndrome, which meant peeling the apples and omitting the walnuts. I probably could have replaced the walnuts with a type of nut that I can eat, pecans (speaking of, quick survey: do you say pecans with a hard A sound or pee-kawns?), for example, but I chose to just take them out all together. My mom was right to rave about this recipe. But for once I have to say…it didn’t make the best leftovers. So eat up!
Risotto with Apples and Gorgonzola
Adapted from Jamie Oliver
2 pints chicken or vegetable stock
1 tablespoon butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 head of celery, finely chopped
14 oz risotto rice
1 1/2 cups dry white vermouth or dry white wine
sea salt and freshly ground black pepper
1/2 cup freshly grated parmesan cheese
3/4-1 cup good quality gorgonzola cheese, diced
1/3 cup goat cheese, crumbled
2-3 crisp apples, cored, peeled (if desired), and finely chopped, tossed in lemon juice
A small bunch of fresh marjoram, leaves picked and chopped
a handful of walnuts
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and saute very slowly for about 15 minutes without colouring. When the vegetables are just soft, add the rice and turn up the heat.
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring.
Once the vermouth or wine has cooked into the rice, add your first cup of hot stock. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding cups of stock, stirring consistently, allowing each cup to be absorbed before adding the next. This will take around 15 minutes. If the rice is not cooked, continue adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water. Add salt and pepper to taste.
Remove from the heat and stir in the Parmesan, gorgonzola, chopped apple, and marjoram. Stir together and cover the pot to let the cheese melt in for a couple minutes. Heat the walnuts in a pan or toast them for few minutes (but watch them carefully!) Sprinkle with walnuts and freshly grated parmesan cheese to serve.