Apple Risolio Recipe

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.

Ingredients

print recipe

shopping List

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

print recipe

shopping List

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

First published in 2017

Discover more:

Share recipe

}

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.

Annurca apple risolio seasoned with caper powder

Related recipes

Related recipes