RISOTTO WITH APPLE

Preparation Method :

• Melt the butter in a large pan and fry the onion gently until soft. Add the rice and cook the grains until shiny and crackling hot.
• Add wine and stir until the liquid has been absorbed and the alcohol has evaporated.
• Add apple and mix with the rice, then add a little stock and stir until the liquid has been absorbed.
• Continue to cook the risotto by adding a ladleful of hot stock at a time, add more when all the liquid has been absorbed.
• Stir the risotto constantly so that the liquid is evenly distributed and to prevent sticking.
• About half way through the cooking time, add the Gorgonzola and stir until it has melted. Check the seasoning and continue to add the stock as before.
• When the risotto is tender, but still firm to the bite, stir in the Acquavite (optional)and take the pan off the heat.
• Stir in the remaining butter, cover the pan and leave the risotto to rest for about 5 minutes. Stir again and serve on a warmed platter.