Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, apple, speck and provolone piccante risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The sweet apple with the woody speck and spicy cheese is wonderful. As alternative, you could use smoked bacon or a blue cheese. Just be careful of the amount of cheese otherwise it'll completely overpower the other flavours #italian #risotto #dinner #.
Apple, speck and provolone piccante risotto is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Apple, speck and provolone piccante risotto is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook apple, speck and provolone piccante risotto using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Apple, speck and provolone piccante risotto:
- Take 350 g risotto rice
- Prepare small chopped onion
- Make ready 2 small or 1 large apple, peeled and chopped
- Get 100 g or so of speck
- Make ready 50 g or so of provolone cheese or similar
- Take 1-1.2 litres hot stock
- Make ready Pinch salt
- Prepare knob butter
- Prepare olive oil
- Take Glug of white wine
Cut the lettuce heart into strips and the other half of the apple into cubes. In a large saucepan, heat apple juice and consomme over medium-low heat. In a Dutch oven, melt butter over medium heat. Procedimento Preparare la crema di zucca.
Instructions to make Apple, speck and provolone piccante risotto:
- Prep the ingredients. Cook onions in olive oil until soft. Then add rice and cook for another 2 mins on low. Add wine and let it evaporate
- Add apple and stir well and then add about 3/4 of the stock. Stir frequently for about 15 mins, add more stock as necessary. At this point add the speck. It doesn't need to be cooked really as it's cured liked ham
- After a few minutes add the cheese and then the butter. Total cooking time should be about 20 mins from when you added the stock. Stir until creamy and serve š
First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer. Positanonews ha colto l'occasione per intervistare lo chef Salvatore Russo, ex concorrente di MasterChef, che ha rivelato i segreti della sua ricetta per gustare un buon risotto al Provolone del Monaco e Fichi del Cilento.
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