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Give your risotto a different taste! You can make lots of tasty savoury dishes too with fresh juicy Modì apples. Try combining the vegetable flavour of celery root to the sweetness of a Modì apple, then add a tantalizing touch with a scattering of crispy speck pieces and you’ll be in for a real treat!
A tasty creamy winter recipe.
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Risotto with root celery, Modì apple and speck
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Ingredients for 4 servings
Carnaroli rice | 300g (10.5 Oz)
Root celery pulp, peeled and diced | 350g (12.5 Oz)
Modì apple | 1
Speck, in pieces or stripes | 70g (2.5 Oz)
Vegetable broth qs
Butter qs
Grated Reggiano Parmesan cheese | 1-2 spoonfuls
Salt and black pepper qs
Chives, to decorate
Root celery pulp, peeled and diced | 350g (12.5 Oz)
Modì apple | 1
Speck, in pieces or stripes | 70g (2.5 Oz)
Vegetable broth qs
Butter qs
Grated Reggiano Parmesan cheese | 1-2 spoonfuls
Salt and black pepper qs
Chives, to decorate
Preparation
Place the root celery in a saucepan and cover it slightly with water, add a pinch of salt and cook until soft. Remove the pan from the fire and whisk the contents until creamy, add salt and pepper according to taste.
Wash, cut open and core the Modì apple leaving the peel, then slice it thinly and heat it in a frying pan with a little butter, a pinch of salt and pepper until tender and golden brown.
In the same frying pan used for the apple slices, brown the speck pieces, without adding any fats. Set them aside.
Toast the rice in a saucepan with a drizzle of extra virgin olive oil for about 1 minute. Simmer with vegetable broth and add approximately two thirds of the root celery cream. Continue simmering and adding the necessary broth to complete the cooking of the rice: remove from the fire, add the remaining root celery cream, a knob of butter and the Reggiano Parmesan cheese and continue to cream. Serve the rice with the cooked apple slices, the speck and a touch of chives.
Wash, cut open and core the Modì apple leaving the peel, then slice it thinly and heat it in a frying pan with a little butter, a pinch of salt and pepper until tender and golden brown.
In the same frying pan used for the apple slices, brown the speck pieces, without adding any fats. Set them aside.
Toast the rice in a saucepan with a drizzle of extra virgin olive oil for about 1 minute. Simmer with vegetable broth and add approximately two thirds of the root celery cream. Continue simmering and adding the necessary broth to complete the cooking of the rice: remove from the fire, add the remaining root celery cream, a knob of butter and the Reggiano Parmesan cheese and continue to cream. Serve the rice with the cooked apple slices, the speck and a touch of chives.
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