Apple Risolio Recipe - Great Italian Chefs

Risolio, Annurca apples and caper powder

Starter
easy
4
45 minutes

PT45M

Ilario Vinciguerra serves up an elegant apple risolio recipe, dusted with a fine coating of fragrant caper powder. Annurca apples are native to Southern Italy, possessing a gorgeous flavour and rosy red skin. Ilario calls his dish risolio instead of risotto because he uses oil, olio, instead of the usual butter.

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Ingredients

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Metric

Imperial

Caper powder

50g of salted capers, pantelleria

Apple risolio

50g of onion, finely chopped
200g of carnaroli risotto rice
white wine, 1 glasses
1l vegetable stock
1 apple, preferably Annurca, or you can use Fuji as a replacement
70g of Grana Padano, grated
extra virgin olive oil

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Spice grinder

Preheat the oven to 90°C

To begin, make the caper powder. Wash the capers in cold running water, then place on a baking tray lined with greaseproof paper and bake in the oven for about 2 hours, until dried and crunchy

50g of salted capers, pantelleria

Remove from the oven, reserve 4 capers for garnish and blend the rest in a small blender or spice grinder to a fine powder

To make the risolio, sauté the onion in a saucepan in a dash of olive oil. Once translucent, add the rice, toast for a few minutes, then deglaze with a glass of white wine. Continue to cook, adding a ladle of vegetable stock once each addition has been absorbed and stirring with a wooden spoon

200g of carnaroli risotto rice
50g of onion, finely chopped
white wine, 1 glasses
1l vegetable stock
extra virgin olive oil

Meanwhile, peel, core and slice the apple and blanch in boiling water. Drain and blend to a smooth purée, then season with salt and pepper

1 apple, preferably Annurca, or you can use Fuji as a replacement

Once the rice is cooked, remove from the heat and stir through 2 spoonfuls of the apple purée, the Grana Padano and extra virgin olive oil. Stir until creamy

70g of Grana Padano, grated

Garnish with the crispy capers and a good sprinkling of the caper powder

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Ilario Vinciguerra

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.