Apple risotto with hard cider, porcini and tarragon
Adam Ragusea · ♥ 16.2K likes · 326.5K views · 6 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole apple
- 2 whole shallots
- 1 whole red chili
Peel and finely dice the shallots. Quarter the chili, removing seeds and ribs for less heat, and chop.
Cut thin slices off the sides of the apple core, then chop until the pieces are about the size of a grain of rice.
- butter
Melt butter in a wide pan over medium heat. Soften the shallot and chili; add whole green cardamom and cloves.
The pan, butter and whole spices
- green cardamom
- cloves
- olive oil
- 200 g risotto rice
Add more fat (olive oil), then 200 g risotto rice; stir.
- 1 can dry hard cider
Stir in the apples, then the whole can of dry hard cider.
Apples and hard cider
- 10 g dried porcini
- water
- salt
- manchego cheese
Break in about 10 g dried porcini. Add water until the rice is swimming and a big pinch of salt; leave unstirred until it thickens and dries.
- pepper
When the liquid is absorbed, add more water and scrape the bottom to deglaze; then add water a little at a time, stirring almost constantly. Grind in pepper.
- butter
When the rice is slightly underdone, turn off the heat. When bubbling has mostly stopped, melt in more butter and grate in manchego; stir in the tarragon, taste and adjust salt and water.