When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of apples, it was not a combination I would have thought of myself. And so I was very curious to give it a try. Mary didn’t provide a detailed recipe, so this is something I made up based on her suggestion. She mentioned to use mature (hard) goat cheese, but I decided that a fresh goat cheese would be nice to make the risotto creamy in the end. Mary, thank you for the suggestion and I hope I did it justice. The risotto was delicious and did work with the wine. Here’s what I did…
Ingredients
For 2 servings
130 grams (2/3 cup) risotto rice, such as carnaroli
150 grams (5 oz) mushrooms, thickly sliced
150 grams (5 oz) tart apples, chopped
150 grams (5 oz) chopped onions
75 grams (3 oz) goat cheese
750 ml (3 cups) vegetable stock
2 Tbsp rum (optional)
60 ml (1/4 cup) dry white wine, preferably Rueda Verdejo
salt and freshly ground black pepper
freshly grated nutmeg
2 Tbsp olive oil
Instructions
Heat 2 Tbsp olive oil in a wide thick-bottomed pan and add 150 grams of chopped onions. Season with salt.
Cook over medium heat, stirring, until the onion is soft and golden, about 10 minutes.
Meanwhile, heat up 750 ml of vegetable stock so that it will be hot when you need it.
Add 150 grams of thickly sliced mushrooms and season with salt.
Stir over medium-high heat until the mushrooms start to release some water.
Add 150 grams of chopped tart apple.
Stir for a couple of minutes.
Add 2 Tbsp of rum and stir until it has evaporated. (I included rum because Mary suggested it, but I only used a little. If you are having the dish without the wine then you could use only rum and no white wine, and perhaps do a flambée. To have the dish with Rueda Verdejo, you could use just the wine and leave out the rum altogether.)
Add 130 grams of risotto rice, and stir to toast the rice.
Once the rice is very hot, add 60 ml of Rueda Verdejo (or other dry white wine). Stir until it has been absorbed.
Add a ladle of hot vegetable stock…
…and stir until it has been absorbed. Then add another ladle of stock. Keep stirring and adding stock until the rice is al dente, about 16 to 18 minutes.
Taste whether the rice is al dente. It should still have some bite, but should not be hard.
Add 75 grams of goat cheese, and stir to incorporate.
Taste and adjust the seasoning with salt, freshly ground black pepper, and freshly grated nutmeg.
Allow the risotto to rest for a couple of minutes.
Serve on preheated plates. I’ve garnished it with some raw apple and sautéed mushrooms.
Wine pairing
No surprise after the intro: I paired this with a Rueda Verdejo of Estancia Piedra and it worked well.
The apple makes the risotto a bit sweet, so I think a wine with a touch of residual sugar like a Riesling Spätlese Trocken would also work very well.
Flashback
One of the questions I get asked most is where I find the time to cook. Although I do spend a lot of time cooking (and shopping for ingredients), I also make a lot of very quick dishes. This delicious pistachio-crusted guinea fowl takes only 15 minutes to prepare and is perfect for a tasty meal to indulge for yourself or to impress your guests.
Everything about this risotto is fascinating – the apple, the rum, the goat cheese – can’t wait to try it!
LikeLiked by 1 person
Thanks, Mimi. I was thinking calvados instead of rum would also be nice, except that I don’t have calvados 😉
LikeLike
I have calvados, but rarely use it. This would be a perfect opportunity! I also have Armagnac but it’s so strong!
LikeLiked by 1 person
What a delight to find a total ‘newie’! Love risotto but have never even come close to this combination . . . Hmmm: Calvados for my attempts to come . . . for some reason totally fell in love with it on my first visit to France and its eating culture and always have a bottle at the back of the cupboard. Remember a fabulous meal at the then ‘Hotel de la Poste’ in Avallon: chicken cooked tableside [well, it was fashionable 🙂 !] in Calvados and cream . . . the head waiter smiled and wheeled out a second set of ingredients + an apron: ‘if Madame will allow me . . . ‘ Well, I had to get up in front of the [small] restaurant and cook the second helping right then and there. Don’t know my very elegant husband quite approved: but, as you can see, I still remember 🙂 !!
LikeLiked by 2 people
That’s a great story Eha!!!
LikeLiked by 1 person
Fascinating story! And very Frech: hotel de la Poste, cooking with cream… Did they do this to all the guests, or were you singled out for some reason?
LikeLike
*big smile* Darling husband and I were obvious ‘foodies’ way back before that term was used: we both thought the dish absolutely wonderful – the main course did come in two ‘helpings’ . . . so I guess a smiling headwaiter thought to have a bit of fun! [And have a note slipped into his pocket later?] I was ‘taught’ step by step!! Oh, my very young at the time daughters used to do a lot ‘better’, especially in Italy – you should have seen how adept they got asking to be shown the kitchens and remaining there ‘to help’!! The term ‘chef’s table’ was an unknown at the time also!!!
LikeLiked by 1 person
Poulet vallée d’auge – just made it yesterday and it will be on my blog next week.
LikeLiked by 1 person
I can imagine this as a lovely side dish with pork!
LikeLiked by 1 person
I guess it would be, if there are no Italians (or pseudo-Italians like me) around to tell you to serve risotto as 1st course and the pork as a 2nd 😉
LikeLiked by 2 people
I don’t have a single Italian bone in my body! 😀 Ukrainian grandmother and German grandfather. 🙂
LikeLiked by 1 person
I just realized I misspoke on that backwards!!.. My paternal grandfather is Ukrainian and my maternal grandmother is German. My maiden name is Omelchuck… Last name now is married French name. 🙂
LikeLiked by 1 person
Buono l’accostamento ai funghi. Come mi mangerei volentieri questo risotto!
LikeLiked by 1 person
I will be making this but with calvados. Wonderful combination of flavour.
LikeLiked by 1 person
Interessante connubio di sapori, e una bellissima idea per l’autunno. Grazie 🙂
LikeLiked by 1 person
Yum! I have the ingredients, even Rueda on hand.
LikeLiked by 1 person
What an interesting risotto Stefan. This is so unlike you. I can’t imagine I will ever cook it. Please forgive the potentially negative (if honest) comment.
Best,
C
LikeLiked by 1 person
Hi Conor, I would never have made it either without the suggestion at the winery. It was nice though.
LikeLiked by 1 person
Love the combo of flavors in this risotto, Stefan. I’ve been a bit preoccupied with apples this fall and your risotto would further feed my obsession. I also like the idea of using goat cheese here. This must be one delicious dish!
LikeLiked by 1 person
Oh wow, this looks amazing, I love the colours, I can only imagine how wonderful the flavours are. my only problem is I lack the patience to make a good risotto, I made one, once, many, many years ago, with heated stock, and adding in the heated stock ladle by ladle and letting it evaporate, it was a serious nightmare. I served it to guests (yes stupid I know, my first and only risotto), they were American, they compared it to cement (the wet kind.. or glue, I don’t remember exactly) the osso bucco was amazing, the risotto, well hm. so I will look at yours and dream, and perhaps one day i will manage to make one. I guess if I had a kenwood chef that heated stuff and stirred at the same time I could manage..I am sure you are laughing now..
LikeLiked by 1 person
So sorry your first risotto didn’t turn out so great, and even more that it almost made you give up. I can assure you my first risotto was worse, because it was a long time ago and I made the mistake of using store-bought stock. The risotto became inedibly salty because of that. I still remember how disappointed I was after the stirring that seemed to have taken forever. Now making risotto is a breeze.
LikeLiked by 1 person
Thanks for the words of encouragement, I might yet try again, I am just so darn impatient. Carnaroli is more forgiving is it? Great – thats why all the books recommend it, and of course I have a whole book dedicated only solely to risotto…
LikeLiked by 1 person
You know what – considering how delicious it looks I am going to have to try it, my kitchen has all the ingredients, unsurprisingly,I stock about 5 kinds of rice (hm, is that true, let me think: 1) basmati 2) jasmine 3) sticky 4) sushi 5) black italian 6) carnarolii 7) oh uncle bens too (I know I know, it doesn’t really count) 8) turkish – I like the way the grains cook!
LikeLiked by 1 person
Good for you! It really doesn’t take that long, and you don’t have to stir ALL the time. The most important is to stir right before and right after adding more stock. Make sure to start tasting the rice after about 15 minutes of cooking, because it sounds like your previous attempt at risotto may have been overcooked. Good that you have carnaroli, because it has a wider window of perfect doneness than arborio (and is thus easier to cook right). Let me know how it turns out!
P.S. It also helps if the chef sips some wine during the stirring 🙂
LikeLiked by 1 person
I will religiously take your tip to heart!
LikeLiked by 1 person
Drink wine – Ok Check (and delegate risotto to resident Italian? That seems like a smart move too, wouldn’t you say?)
LikeLiked by 1 person
LOL
LikeLiked by 1 person
I will share your link with him – he is off sailing in Liguria this weekend, I like to stay on terra firma, but when he gets back I will suggest a nice risotto!
LikeLiked by 1 person