- Broccoli, pork cheek and apple risotto
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
Ingredients
| 2 | Gala |
| 300 g | of rice for risotto |
| 100 g | of chopped pork cheek |
| 200 g | of blanched broccoli tops |
| Trentingrana grated cheese, to taste. | |
| ½ glass | of white wine |
| 1 l (approx.) | of vegetable broth |
| 2 | chopped shallots |
| Extra virgin olive oil | |
| Salt, pepper |
Preparation
30 minutes
Servings
4
Difficulty
Easy
Try our recipe for the broccoli, pork cheek and apple risotto: a winning mix of tastes, with the extra sprint of our Gala apples
Gala Melinda
The family apple
Required
2
Pleasantly sweet, the perfect apple for every moment of the day. By itself or used in sweet or savoury recipes.
Ingredients
| 2 | Gala |
| 300 g | of rice for risotto |
| 100 g | of chopped pork cheek |
| 200 g | of blanched broccoli tops |
| Trentingrana grated cheese, to taste. | |
| ½ glass | of white wine |
| 1 l (approx.) | of vegetable broth |
| 2 | chopped shallots |
| Extra virgin olive oil | |
| Salt, pepper |
Preparation
30 minutes
Servings
4
Difficulty
Easy
STEP 1
Core and dice the apples. Cover them with a damp cloth.
STEP 2
Pour 3 tablespoons of oil in a casserole, and sauté the shallots and the pork cheek.
STEP 3
Add the rice and let it brown evenly.
STEP 4
Add the white wine and simmer till evaporated.
STEP 5
Cook the rice gradually adding the hot broth, season with salt and pepper. When half way cooking time, add the apple dices.
STEP 6
Stir in the broccoli tops two or three minutes before the risotto is done. When the risotto is ready, add some olive oil and mix in the grated cheese and let the risotto rest for a few minutes. Serve in single dishes with freshly ground pepper.
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