Recipe: Apple Risotto with Veg puffs

First I should say “Thank You” for my fellow college friend/chef Marco who gave me this idea. We were in culinary school together in Sydney and for a final “exam cooking” we had to create 3 dishes within 1 hour, also it had to be creative and some sort original. I was already thinking about a risotto, but of course as there was a big budget cut, I couldn`t really use anything that is you know..fancy.  He asked me “why don`t you make apple risotto?” I said “huuuuh???” – He knew about my love to Italy, and the amount of time I traveled there.  “You never heard of apple risotto??? It`s a traditional northern recipe? Ah I can`t believe You…” . To be honest I haven`t heard of apple risotto ever since….

But what should I serve it with? I wanted to make it as a vegetarian dish (also cos our chef at the time was vegetarian and I wanted to impress him). Apples would be too much,cheese is very avarage, and I knew most of the fellow students were doing parmesan chips for garnish-cos it looks good and it`s easy. The competition was pretty big as it was 27 of us in that class, so, i didn`t want to copy anyone or wanted my idea to be stolen. Also the dish had to be different texture from the risotto, preferably cheap and fast to make. So in this case the easiest ideas are always the best. And I don`t really remember how, but I remembered my fathers corn-puffs. I loved them as a kid and i like them still, it`s easy, cheap, and fast to make. Thou I wanted my dish to be a bit more gourmet so, I decided to use 3 different kind of puffs- corn, zucchini, and parmesan.

The recipe is simple and fast.

Ingridients:

For the risotto

  • 1 apple
  • 1 onion
  • 3 cloves of garlic
  • 10 g of butter
  • 1 small cup of arborio rise
  • 1dl white wine
  • 2 tbs of sour creme or creme fraishe
  • salt
  • white pepper
  • 3tbs of parmesan cheese
  • Veg stock

For the puffs

  • 1 small can of sweet corn
  • 1 small zucchini
  • 2 eggs
  • 100 g of white flour
  • 7g dry yest
  • salt
  • parmesan

First make the puff mix. In a bowl mix together the flour the eggs and the yeast. Divide in 3. Add the corn, the shredded zucchini, and the parmesan in the separate mixes. If the dough looks a bit wet, you can add more flour. Set aside to rise.

Risotto. In a saucepan melt the butter add the brunoise onions and garlic and fry until golden brown. Add the small cubes of the apple (witout the skin of course), and stir it constantly so it wouldn`t burn. When the apple got a bit softer, add the wine (use good quality white wine, one wise traveler once said, don`t cook with wine which you woudn`t drink..he is right) and add the rise. Stir it a little bit and allow to cook before You add the stock. The stock has to be warm. Pls try not using water, your risotto will not be as tasty as it should be. If you don`t have fresh stock at home, it`s even better to use the ready made ones from the supermarket. Also If you make stock once, you can easily store it in the freezer. Always add just a small amount of stock at the same time, just enough for it to cover the rise, Reduce the heath to minimum, put a lid on it, and let it cook. Stir it frequently, if the liquid disolves, add more stock. You don`t want to end up with overcooked rise, or rise soup-which is even worse. When it`s almost done, add the sour creme, the parmesan and the seasoning. Cook for an other minute. Take it off the heath, and cover it with a lid.

Heat up the oil, or turn on the deep frier. You need to have enough oil so it would cover the puffs.  Form small balls with your hand out of the mixes and drop it in the hot oil. It`s ready when it has a nice golden brown colour. Don`t for too big balls as they wont cook trough properly and during the frying it will double it`s size anyway.

Enjoy!:)

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4 Comments to “Recipe: Apple Risotto with Veg puffs”

  1. Very interesting stuff! 🙂

  2. Well, but it did give us a good base, didn’t it? Such buffets! Such variety of foods and people! We like your blog, well done! 🙂

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