Apple risotto “al Puzzone di Moena”
Puzzone di Moena is a specialty of the valleys of Trentino-Alto Adige, particularly Val di Fassa, Val di Fiemme and Valle di Premiero. This recipe showcases the accentuated taste of this famous cheese, balanced perfectly with the sweet notes of apples.
• 400g Arborio rice
• 1 small onion, finely chopped
• 1 Fuji apple, diced
• 120g coarsely grated Puzzone di Moena
• White wine, as needed
• 1L vegetable stock
• 1 knob of butter
• Salt and white pepper, for seasoning
1. Place onion and apple in a risotto pan and drizzle with oil.
2. Sauté for a few minutes, then add rice. Toast rice until the grains become transparent.
3. Cover with white wine and cook until evaporated. Add some of the stock and reduce heat.
4. Cook the rice, stirring regularly and gradually adding the stock as it absorbs. If necessary, season with salt.
5. When the rice is al dente and the stock is absorbed, remove from heat and stir in butter and cheese. Season with pepper.
6. Stir thoroughly to combine ingredients and serve as soon as the cheese has melted.