Risotto with Apple and Gorgonzola Cheese

This is another delicious Italian recipes for Risotto. There is also in this risotto the presence of fruit like in the recipes of risotto with speck and pomegranate juice that I posted few days ago. In this case the apple is matched with Gorgonzola cheese. The preparation is very simple: you just need to peel and cut the apple and have in you fridge a little bit of Gorgonzola cheese, better if the Gorgonzola is the type sweet that is usually more cream and soft than the piquant type.

INGREDIENTS (for 4 people)
320 g or 2 cups of Rice type Arborio
1 Apple
3 Tablespoons of Extra Virgin olive oil
1 / 2 Onion
1 / 2 Glass of White wine
150 g or 3/4 cup of Gorgonzola cheese
Vegetable broth

PREPARATION TIME: 15 minutes

COOKING TIME: 20 minutes

WINE: Biferno Rosso Superiore Doc (Red Wine)

PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt



and let it boil for about 30-40 minutes.



If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.When the vegetable broth is almost ready preheat the extra virgin olive oil in a casserole, cut the onion in thin slices, add them to the oil and let them brown. Clean and cut the apples in small cubes as shown in the picture and add to the onion, let them cook for a few minutes



then add the rice, let it toast for 2 minutes, add the white wine and let it evaporate.



Now you can start adding time by time the vegetable broth and cook the rice for about 18 minutes stirring continuously, paying attention not to cook it too much, the rice should be firm at the end of the cooking.





When the rice is cooked add the Gorgonzola cheese and stir in order to mix all the ingredients.



Serve warm and if you like you can sprinkle risotto with Parmesan.

BUON APPETITO!