APPLE RISOTTO WITH TRENTINGRANA WAFER

APPLE RISOTTO WITH TRENTINGRANA WAFER

DOSE FOR 2 PEOPLE

INGREDIENTS:

180gr of Arborio rice

1 golden apple

1/2 onion

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

 

WAFFLE:

60gr of Trentino Giovane

 

RISOTTO PREPARATION:

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.

 

WAFFLE PREPARATION:

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.