Annurca apple risolio seasoned with caper powder

by Ilario Vinciguerra
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4
45 minutes

Ingredients

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

Method

1
Preheat the oven to 90°C
2
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
3
Remove from the oven, reserve 4 capers for garnish and blend the rest in a small blender or spice grinder to a fine powder
4
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
5
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
6
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
7
Garnish with the crispy capers and a good sprinkling of the caper powder