This unique risotto is creamy, balanced, and perfect for warm days. The combination of sweet apples, tangy cheeses, and aromatic marjoram creates an unforgettable flavor.
- 300 g Arborio or other risotto rice
- 1 L chicken or vegetable broth (can be replaced with water)
- 50 g butter
- Handful of freshly grated Parmesan
- 200 g Gorgonzola cheese
- 100 g goat cheese (optional)
- 2 ripe apples (peeled, finely diced, tossed with lemon juice)
- Small handful of marjoram leaves (fresh or dried)
- Sea salt and freshly ground black pepper
- Handful of shelled walnuts
- Olive oil
Prepare the risotto using the basic recipe, adding more broth than usual. The rice should be tender but not overcooked.
When the rice is ready, stir in Parmesan, diced Gorgonzola, and goat cheese. Add apples and marjoram. Season with salt and pepper to taste, keeping in mind that the cheeses add saltiness.
Cover and let rest for 4–5 minutes to allow the cheeses to melt into the rice. Serve topped with walnuts and a drizzle of olive oil.
Prepare the risotto using the basic recipe, adding more broth than usual. The rice should be tender but not overcooked.
When the rice is ready, stir in Parmesan, diced Gorgonzola, and goat cheese. Add apples and marjoram. Season with salt and pepper to taste, keeping in mind that the cheeses add saltiness.
Cover and let rest for 4–5 minutes to allow the cheeses to melt into the rice. Serve topped with walnuts and a drizzle of olive oil.
