Tuesday, December 3, 2013

Italian Food: Risotto with Lard, Apple and Rosemary

My friend  teach me how to prepare this Italian Risotto that is particular for the contrast between the sweet taste of the apple and the tasty/spicy taste of the lard. To better appreciate the taste of this risotto I prefer to use the vegetable broth instead of the one prepare with meat. I used a well matured apple and the lard from Colonnata that is the most famous type of lard in Italy.

400 g of Rice
120 g of Lard
1.5 Apple
30 g of butter
Half a Onion
1 Glass of white wine
Vegetable broth: carrot, potato, onion, celery, salt

COOKING TIME: 20 minutes

WINE: Cabernet Sauvignon (White Wine)

First preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 35-40 minutes. If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 12-15 minutes. 

Wash, peel and cut the apple in pieces. 

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