Cook with Jamie
1 hr plus resting time
Super easy
serves 8
About the recipe
This beautiful risotto's combo of crunchy apples, strong creamy cheese and walnuts is a classic.
Recipe From
Ingredients
1 x basic risotto recipe
700ml hot vegetable or chicken stock
50g butter
1 small handful of freshly grated Parmesan cheese, plus a block for grating
175g gorgonzola cheese, diced
75g soft goat’s cheese, crumbled
2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice
a small bunch of fresh marjoram, leaves picked and chopped
sea salt and freshly ground black pepper
a handful of walnuts
extra virgin olive oil
Top Tip
I’ve used marjoram here, but thyme works just as well.
Method
- First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base.
- Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.
- Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed.
- Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.
Tags