Apple risotto with Gorgonzola

Ingredients for 4 servings:

• 2 small apples
• 1 lemon(s), untreated, peel
• 1 onion(s)
• 3 tbsp butter
• 250 g risotto rice
• 700 ml vegetable stock
• 75g Gorgonzola
• 2 tbsp Parmesan
• 1 tbsp Calvados
• salt and pepper
• Worcestershire sauce
• Walnut kernels

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

steamer

Peel and dice the apples, then place them in the perforated container along with the lemon zest. Cover with water and steam for 3-4 minutes at 100°C. Remove the lemon zest and drain the apples. Peel and dice the onion. Sauté the diced apple and onion with 1 tablespoon of butter for 3 minutes, stirring occasionally, and set aside. Melt the remaining butter in a saucepan, add the rice, and sauté until translucent, stirring occasionally. Deglaze with hot vegetable stock. Cook in the perforated container, level 2, for 40 minutes using the “Grain Products – Risotto” program. About 5 minutes before the end of the cooking time, add the diced apple and onion and the cheese. Stir while melting the cheese. Top with Calvados. The risotto should be thick; add a little more stock if necessary. Season to taste with salt, pepper, and Worcestershire sauce. Arrange on warmed plates and serve sprinkled with walnuts.