Apple risotto

Ingredients (serves 4)

• 100 g onions • olive oil • 350 g risotto rice (Carnaroli) • 500 ml vegetable stock • 300 g Golden Delicious • 500 ml sparkling wine • 100 g butter, cold • salt and pepper.

For the presentation

Slices of dried apples.


Braise the onions in the olive oil. Add the rice and brown slightly.
Baste with enough warm vegetable stock to cover the rice. Season with salt and pepper.
Peel the apples and grate into the rice halfway through cooking time.
Slowly alternately pour sparkling wine and vegetable stock and stir constantly until the rice is al dente and has a creamy consistency.
Remove the pan from the heat, stir in the cold butter. Season with salt and pepper.


Arrange the rice on the plate, decorate with slices of dried apples, and serve.


Dry wedges of apple in the oven at 50°C for 5-6 hours.
Otherwise, they may also be available from a delicatessen.