Brie and Apple Risotto

History & Background

A risotto of the eastern Alps, particularly Alto Adige and Veneto Dolomite valleys. The apple-cheese pairing is a Mitteleuropean inheritance, recast in risotto form from the 1990s in border kitchens.

Ingredients for 4

• 320g Carnaroli rice
• 2 Renetta or Fuji apples (tart)
• 180g ripe brie
• 1 shallot
• ½ glass Müller Thurgau
• 1L vegetable broth
• 50g cold butter
• 30g Grana Padano
• Fresh thyme
• Toasted hazelnuts
• Extra virgin olive oil
• Salt, pepper
• A little lemon juice

Method

1. Cube apples and toss with a little lemon juice (no oxidation).
2. Sweat shallot in oil.
3. Add half the apples and stew 3 min.
4. Toast rice and deglaze with Müller Thurgau.
5. Add broth for 16 min.
6. Manteca off heat with cold butter, brie cubes (rind removed) and Grana.
7. Garnish with raw apple cubes, thyme and chopped hazelnuts.
8. Pepper to finish.

Wine pairing

Alto Adige Müller Thurgau or Kerner.

Common mistakes

• Too sweet apples (need tart to balance the brie).
• Expired or overripe brie (turns bitter).
• Overdoing cheese (covers apple freshness).