Parmesan, apple blossom and apple thyme risotto
This risotto is enhanced by the savouriness of the Parmesan cheese and the perfumed scent of thyme, balanced by the gentle acidity of the apples. It brings to the table the taste of the mountains, enriched by the refinement of apple blossoms.
Makes 4 servings:
- 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
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.
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.