For 4 people
200 g of reserve Carnaroli rice
20 g of chopped onion
1 Annurca apple
50 g of salted Pantelleria capers
extra virgin olive oil
1 glass of white wine
salt and pepper
Rinse the salt off the capers, arrange them on a baking tray and dry them at 50 °C for 6 hours.
Gently fry the onion. When golden, add the rice. Toast it and add the white wine.
Continue cooking the rice, adding a little vegetable stock at a time.
Meanwhile, peel the apple and cut it into pieces. Blanch it in a little water, drain it and then blend it. Add salt and pepper to taste.
When the risotto is cooked, stir off the heat, adding two spoonfuls of apple purée, the Grana Padano and the extra virgin olive oil. Complete the dish with a sprinkling of powdered Pantelleria capers.
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