Apple, celery and walnut risotto

Ingredients

For 1 serving

• Carnaroli rice80 g
• Apple0.5
• Celery60 g
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Asiago25 g
• Walnuts10 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, celery, sulphites,

In season: September – December

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the celery, remove the strings and dice it small; wash the apple, core it and dice it into pieces of about 1 cm. Finely chop the shallot and roughly chop the walnuts; grate the Asiago.
2. Heat the olive oil in a saucepan over medium heat and fry the shallot and celery for 3 minutes, until the shallot is translucent.
3. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the apple for the last 5 minutes so it keeps a little crunch. It is ready when the rice is al dente and creamy; taste and adjust the salt.
5. Off the heat, stir in the Asiago and serve with the walnuts and a grind of black pepper.