I am beyond thrilled to be featuring this absolutely quick, easy, and best of all- authentic family recipe for Risotto from my very good friend Elisa who blogs over at NinaKina, a children’s fashion and lifestyle blog. Elisa used to work in the fashion world, something that is immediately obvious if you read her blog or follow her on Instagram. She has a keen eye not just for fashion but also for photography. Every day she captures her picturesque life living just outside of Milan with her 2 little girls and husband.
I was instantly drawn to Elisa on Instagram because, as many of you know, I have a deep deep love for all things Italy and her feed showcases it so well. Elisa is a genuinely kind person and such a loving mom. The love she has for her daughters shines through each of their faces and she always has a knack for capturing the most simple of moments and making them grand.
However, Italy for me isn’t just about the architecture, lush landscapes, or the beautiful people- come on… it’s about the food!! When I reached out to Elisa to guest post and share one of her recipes I couldn’t have imagined she would want to do something I consider to be so difficult- but she did and she’s given me the courage to give it a try myself!
Join me in welcoming Elisa and her wonderful recipe for Apple, Blue Cheese, and Walnut Risotto.
When Christine asked me to share in her amazing blog one of my favourite Italian recipes I already think about risotto. All my family love to eat rice and my husband is totally in love with gorgonzola (blue cheese) so this recipe is the perfect combo for us.
Making risotto is really easy and anyone can do it. As long as you follow the method, the ingredients can easily change to your taste. Have fun and get creative!
- 1 lt vegetable stock
- 1 1/3 cups arborio or carnaroli rice
- 1 large golden apple or two small apples, cubed
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 glass of white wine
- Pinch of sea salt
- 1/2 cup gorgonzola (or blue cheese)
- 1/3 cup parmesan cheese ,freshly grated
- 6 toasted walnuts
- Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion and apples and fry for about 10 minutes until the onion is soft.
- Add the rice and turn up the heat so it almost fries.
- After a minute the rice will look slightly translucent. Add the glass of wine and keep stirring. Now add a ladle of hot stock and keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next one. Stir until the rice is soft but still has a slight bite, then season with salt.
- Remove from the heat and stir in blue cheese, butter and the parmesan. Sprinkle the walnuts over the top. Your tasty risotto is now ready, enjoy!
You guys… doesn’t this seem totally doable? Elisa joked that after writing this post she’s ready for the TOEFL test and she’s totally right! For someone who’s never done a good post, she did an amazing job! This recipe excites me to run into the kitchen and use that bag of arborio rice that’s been giving me the side eye for a few months now. Can’t wait to share the results soon. Many many thanks to Elisa for sharing a small piece of her kitchen with us here.