Parmesan, apple blossom and apple thyme risotto
INGREDIENTS FOR 4 PEOPLE
- 280 g Carnaroli Gran Riserva Rice
- 30 g Onion
- 2 l Light chicken broth
- 1 dl Chardonnay wine
- 50 g Butter
- 80 g Parmigiano Reggiano cheese aged 24 months
- 32 Apples spheres
- 20 Apple blossom petals
- 12 Sprigs of thyme
Chop finely the onion and brown with a pat of butter, add the rice and toast for at least two minutes. Add the wine under high heat and then simmer adding the broth a little at a time until the rice is cooked; about 13 minutes.
Remove the rice from the flame and stir vigorously with the Parmesan and the remaining butter. Divide into four plates and finish with eight apple spheres, 5 apple blossom petals, 3 sprigs of thyme on each plate.
For the cooked apple juice
- 600 g Golden Delicious apples
Wash and peel the apples, slice them and place them in a dish covered with plastic. Place them in the microwave oven until they soften. Put the cooked apples in the juicer and keep the juice.
For the apple marinade
- 32 apple spheres (obtained from two Golden Delicious apples)
- 70 g cooked apple juice
- 50 g simple syrup
- 6 drops of essential oil of thyme
Cut the apples into halves then scoop out 32 spheres the size of a hazelnut. Place them in a sealable bag and add the syrup, juice and oil. Close under vacuum and let marinate for two whole days.
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