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Apple and chicory risotto

Apple and chicory risotto

Apple and chicory risotto

PT45M

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1
To begin, make the cider vinaigrette. This will be used to season a few different elements of the dish but this recipe will make more than you need, so use any remaining vinaigrette for salads and other dishes. Mix the lecithin with a tablespoon of hot water in a jug and whisk in the honey, mustard and apple juice. Add a generous pinch of salt and a few grinds of black pepper. Using a hand blender, gradually blitz in the oils
  • 5g of lecithin
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 100ml of apple juice, reduced to 50ml
  • 150ml of light olive oil
  • 125ml of grapeseed oil
  • 75ml of cider vinegar, good-quality
  • flaky sea salt
  • freshly ground black pepper
2
If the dressing gets too thick, add some of the vinegar as you mix. Once all the oil has been incorporated add the remaining vinegar and season to taste. Depending on the vinegar and how sharp you like your dressing, you may not need all the vinegar
3
To begin the risotto, remove a couple of layers of leaves from each chicory head and reserve for the garnish. Peel and dice 2 of the apples and cut the third into matchsticks, without peeling. Toss the apple matchsticks in a little of the vinaigrette and reserve
  • 3 chicory
  • 3 apples, sharp in flavour
4
Halve the chicory heads, rub with oil and season with salt, sugar and black pepper. Sear cut-side down in a heavy non-stick frying pan until the chicory is well caramelised. Remove and allow to cool before slicing crossways into 1cm pieces
  • 1 tsp caster sugar
  • flaky sea salt
  • freshly ground black pepper
5
Sweat the garlic and onion in the olive oil until completely soft. Add the rice and cook for 2–3 minutes to toast the grains – the edges of the rice should become translucent. Add the wine and cook until absorbed
  • 50ml of olive oil
  • 1 garlic clove, sliced
  • 1 small onion, finely diced
  • 300g of Arborio risotto rice
  • 150ml of dry white wine
6
Meanwhile, bring the stock to a simmer. Add the hot stock a ladle at time, stirring frequently to break down the outer layer of the rice to create a creamy, starchy texture. When the rice is nearly cooked, add the diced apple and sliced chicory
  • 1.5l Essential Cuisine chicken stock
7
When the rice is cooked, remove from the heat, dot the butter over the surface and sprinkle over the cheese. Allow to rest for 5 minutes, then stir in the butter and cheese and reheat gently without the risotto boiling. The rice should have some bite still and be creamy and fluid when cooked
  • 50g of Parmesan, finely grated
  • 50g of unsalted butter
8
Slice the remaining chicory leaves thinly and toss with the apple. Season and dress with the remaining vinaigrette.
9
Divide the risotto between bowls and place a pile of the salad on top. Drizzle with olive oil and scatter over the Parmesan shavings
  • extra virgin olive oil
  • Parmesan, cut into shavings

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Ingredients

Metric

Imperial

Apple and chicory risotto

Cider vinaigrette

To serve

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