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Risotto with rennet apples, crispy pancetta and rosemary – Italian Cuisine


The usual risotto? No thanks! With a bit of imagination we can find new and tasty combinations. Like the apple and the pancetta, an unusual and very tasty couple.

The broth slowly simmering, the grains of rice sizzling in the pot. Of course, for the risotto it takes patience, it is a dish that you start to enjoy just listening to the sounds of cooking and the scents that slowly spread in the kitchen.

And the beauty is that every seasoning is the right one, from vegetables to cheese, from meat to fruit! Passwords: fantasy and experimentation. And here is the perfect pair of apples and bacon in risotto. She, the rennet apple Melinda, is the sweet and soft part, with that consistency that blends perfectly with the soft waves of risotto. And with that bit of acidity that takes pancetta, crunchy and very tasty, by the hand.

Not forgetting that the Melinda rennet apple is a real superfood: rich in polyphenols, while we taste it in risotto, in a salad or in a cake, it helps us fight against cell aging.

How to prepare risotto with rennet apples, crispy pancetta and rosemary

risotto with rennet apple ingredients

Ingredients

300 g of carnaroli rice

2 small Melinda apples or 1 large Melinda apple

100 g of sweet pancetta

half a glass of white wine

a shallot

40 g of butter

some rosemary needle

vegetable broth q.b.

Salt and Pepper To Taste.

Method

Put half of the butter in a risotto dish, let it melt gently and sauté the finely chopped shallot.

Wash a rennet apple Melinda, peel it, deprive it of the core and cut it into cubes.

Once the shallot is wilted, pour the diced apple together with half of the diced bacon and a few needles of rosemary in the risotto dish: let it flavor until the pancetta becomes crispy.

Put half of the cooked apples and pancetta aside and pour the rice into the risotto dish: let it cook for a few minutes and add the white wine.

Let it evaporate and start adding the vegetable stock.

Continue cooking, stirring and gradually adding the broth.

Meanwhile cook the remaining bacon in the microwave to make it crunchy for a couple of minutes, turning it every 30 seconds (alternatively, cook it in a non-stick pan with no added fat).

Cut the second Melinda rennet apple into slices after washing it thoroughly and removing the core.

Cook the slices in the pan with the remaining butter, a few needles of rosemary, salt and pepper for a couple of minutes per side.

Once the rice is cooked, add the apples and pancetta, kept aside at the beginning of cooking, and serve with the apple slices alternating with the crispy bacon.

Perfume with fresh ground pepper and serve immediately.