© David Loftus
apple and walnut risotto with gorgonzola
This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can get hold of quality gorgonzola, please do – the sweetness of the apples really offsets it. I’ve used marjoram here, but thyme works just as well.
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. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.
• from Cook With Jamie
serves: Serves 8
• 1 x basic risotto recipe
• 700ml hot vegetable or chicken stock
• 100g butter
• 1–2 small handfuls of freshly grated Parmesan cheese, plus a block for grating
• 200g gorgonzola cheese, diced
• 100g soft goat’s cheese, crumbled
• 2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice
• a small bunch of fresh marjoram, leaves picked and chopped
• sea salt and freshly ground black pepper
a handful of walnuts
• extra virgin olive oil