Autumn sunshine risotto


Difficulty level:




60-75 minutes


Makes enough for:

4 people


For the risotto

  • 300 g Carnaroli rice
  • 200 ml white wine
  • Vegetable stock
  • Extra virgin olive oil
  • Curry powder>/li>
  • 30 g onion
  • 50 g soft goat’s cheese
  • 50 g grated Parmigiano Reggiano cheese
  • Butter for creaming

For the apples

  • 3 Kissabel® Rouge apples
  • 15 g oil
  • Salt to taste
  • Sugar to taste

For the apple powder (optional)

  • 3 Kissabel® Rouge apples
  • juice of 2 lemons


For the risotto

Chop the onions and fry in a pan with some oil over a low heat. When the onion has softened, turn up the heat, add the rice and toast for 1-2 minutes stirring all the time. Pour over the white wine and after 30 seconds start stirring. When the wine has evaporated add enough stock to cover the rice, add a tablespoon of curry powder and cook the rice stirring often and adding more stock whenever it starts to dry out. When the rice is cooked remove the pan from the heat and allow to rest for at least one minute, then add the goat’s cheese, the Parmigiano Reggiano cheese and the butter, and cream.

For the apples

Without peeling, slice the apples not too thickly and cover with salt and sugar. Leave to rest for about ten minutes. Heat a drizzle of oil in a pan and sear the apple slices after removing the liquid they will have produced when marinating. Set aside.

For the apple powder

Peel the apples, putting the skin to one side, then finely slice the redder parts of the flesh and combine with the peel. Pour over the lemon juice. Dry in the oven at 40° C until they have lost all their moistness then finely blend and conserve in a jar to garnish the dish.


Serve the risotto on a wide plate, place the apple slices directly on the rice and sprinkle over the apple powder. Serve immediately.