APPLE RISOTTO WITH TRENTINGRANA WAFER
DOSE FOR 2 PEOPLE
180gr of Arborio rice
1 golden apple
extra virgin olive oil to taste
4 tablespoons of Trentino Giovane
vegetable broth to taste
2 tablespoons of butter
Salt to taste
pepper to taste
60gr of Trentino Giovane
Finely chop the onion and fry in a pan with a drizzle of extra virgin olive oil,
in the meantime, peel the apple and cut it into cubes.
Add the rice to the sauté and toast for a few minutes; then pour in two ladles of broth
and cover with a lid.
Continue to mix adding some broth so that the rice does not stick;
halfway through cooking (about 10 minutes) add the apples, salt and pepper;
continue stirring from time to time adding broth as needed.
When cooked (about 15/20 minutes) turn off the heat, add the butter, the grated Trentingrana and mix everything.
Place a sheet of parchment paper on a plate;
Shape the grated Trentingrana into circles of about 5/10cm in diameter and melt the cheese in the microwave for a few seconds;
Allow to cool and place the wafer on the risotto.