Apple Risotto With Chips
Ingredients
- 9 oz 250 g Risotto rice
- 4 Apples Granny Smith, peeled and cored
- 7 tbsp 100 g Sugar
- 3 tbsp 4 cl White wine
- 2 cups 500 ml Milk
- 1 Vanilla bean
- 1 Cinnamon stick
- Juice of 1 lemon
- 1½ tbsp 20 g
- Butter Apple chips
Instructions
- Let butter begin to melt in a pan and briefly sauté the rice.
- Add the sugar, and when it begins to caramelized, deglaze with wine and infuse with milk.
- Slice open the vanilla bean and add to the pan along with the cinnamon stick.
- Now let the risotto cook, stirring occasionally.
- Slice the apple thinly.
- When the risotto is almost done, remove the cinnamon sticks, add the apples, and flavor with lemon juice.
- Serve with apple chips, prepared according to the recipe.
Notes / Tips / Wine Advice:
Garnish Recommendation: Apple ginger sorbet (see p. 361)
