Tuesday, December 25, 2012,10:44 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

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.


  • 100 grams unsalted butter
  • 1 small onion, very finely chopped
  • 350 grams risotto rice
  • 150 ml dry white wine
  • 500 grams tart eating apples, (cored and chopped)
  • 2 litres vegetable or chicken stock, kept simmering
  • 100 grams Gorgonzola, diced
  • 4 tablespoons Acquavite 
  • Freshly milled black pepper and Salt

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