A celebration of seasonal ingredients and comforting flavours come together in this luxurious risotto. Dishing a delightful balance of textures and tastes with all the creamy richness of a classic risotto. The hint of sweet and savoury from the apples and fennel blends harmoniously with the leeks and goats cheese, adding layers of flavour, making this a comforting and elegant meal that's ideal for any occasion or a cozy night in.
Caramelized Apple and Leek Risotto
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2 large apples, peeled and cored
1 fennel bulb, trimmed and chopped
1 tablespoon olive oil
2 tablespoons butter
Kosher salt, to taste
fresh thyme
1 3/4 cups Arborio rice
2 tablespoons olive oil
1 tablespoon butter
1 leek, white and light parts only, thinly sliced
1 small onion, finely chopped
3 cloves of garlic, peeled and minced
5 cups low sodium chicken or vegetable broth, warmed
2/3 cups dry white wine
6 oz of goat cheese, crumbled
fresh chopped parsley, for garnish
To make the Caramelized Apple and Fennel:
In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel and season with the Kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keeping an eye on the mixture after 10 minutes to prevent over-browning.
Once the apple and fennel are tender and nicely golden brown, add a swish of wine, scrapping up any brown bits. Set aside.
To make the Risotto:
Clean the leek by cutting it lengthwise, then making a quarter turned slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.
Stir in the Arborio rice and cook until the rice becomes translucent. Deglaze with the 2/3 cup white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2 - 3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is el dente, about 18 - 20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it's time to add the next ladle of broth.
When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal.
Stir in 2 tablespoons of butter until melted. Add the 6 oz of crumbled goats cheese and stir until creamy and well combined. Season with salt and pepper to taste. Serve with chopped fresh parsley and crumbled goat cheese.
