Apple + Gorgonzola Risotto

Apple And Pecan Risotto With Gorgonzola

Serves 4 to 6

2 tbsp (30 g) butter, divided
1 green apple, cored and chopped
½ sweet onion, chopped
¾ cup (170 g) arborio rice
1½ cups (360 ml) white wine
3 cups (720 ml) Chicken Bone Broth
1⁄3 cup (60 g) gorgonzola cheese
½ cup (60 g) pecans, chopped
Salt and pepper to taste
Chopped parsley, for garnish


  1. Heat a saucepan over medium heat and add 1 tablespoon (15 g) of butter.
  2. Add the apple and onion with a pinch of salt and pepper and sauté until soft, about 8 minutes, stirring occasionally.
  3. Once soft, add the remaining tablespoon (15 g) of butter, push the apples and onions to the side and add the rice.
  4. Toast rice for about 1 minute, then add the wine.
  5. Simmer over medium-low heat until the wine is absorbed, about 3 minutes, then add the chicken broth 1 cup (240 ml) at a time, allowing it to be absorbed as well. Stir constantly, making sure nothing is sticking to the bottom.
  6. After all the liquid has been added and absorbed, add the gorgonzola and stir until melted.
  7. Place the pecans in a small skillet and toast over low heat for about 4 to 5 minutes, occasionally shaking the pan.
  8. To serve, top with pecans and parsley.

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