Apple Risotto

We all like to curl in our own comfort zone...

In the pub always pick the same spot to stand even it stinks...

Only call that Chinese restaurant for delivery even there are dozens around...

Today my husband helped me to translate Francesca's recipe.

"Apple, balsamic vinegar". Mm.

"and parmesan". Mmm.

"Apple, balsamic vinegar, parmesan into risotto" Mmmmmmmm...

Hesitation? yes. Due to different food culture, and/or personal experience. But put in this way, when we have no intention we can put out many more logical reasons to defend our comfort zone. So I went try, and was glad I did! It's one of the most amasing recipes ... I feel each grain purring under a velvety blanket of cream while the tangy taste elevating this dazzling sensation to the next level of freshness and cleanness. Francesca's this recipe won a blog event, there's no doubt about it!

Apple Risotto

(Recipe courtesy of Francesca, original recipe is called risotto aceto balsamico tradizionale modena)

Ingredients: (yield 2 servings as the first course)

• 1 cup riso carnaroli superfino
• 1 shallot, finely diced
• 1 Tbsp extra virgin olive oil
• few dashes of white wine
• 1 small apple, peel and diced
• 2 Tbsp heavy cream
• 1 Tbsp balsamic vinegar of Modena
• a few cups vegetable broth
• 2 - 3 Tbsp parmiggiano reggiano
• 1 Tbsp butter

Directions

• Let the broth simmer in a pot throughtout all the following process. Soak the diced apple in cream.
• In a skillet, heat olive oil, saute the shallot for a minute, stir in rice and saute for another 2 minutes, add wine.
• Spoon some broth by a ladle into the rice, lower the heat to simmer, stir and add broth constantly (refer the cooking direction on the rice's pack). About half way done (10 minutes), add the apple and cream. When almost done (another 7 minutes for me), stir in cheese and butter. Drizzle balsamic vinegar to finish.