Risotto with apples, walnuts and Gorgonzola cheese

Stick to the important points in the cooking process of the risotto.

Різотто з яблуками, горіхами і сиром горгондзола

There are important moments in the process of preparation of the risotto: heat olive oil in garlic, remove it when it gave the fragrance oil, pour the rice and stir it in a frying pan over medium heat until it becomes transparent – not more than 4-5 minutes. Then fill it with half a glass of white wine, increase the fire and Viproom wine. Then comes the turn of hot vegetable broth which is attached a scoop, depending on how the rice absorbs the moisture – risotto should look like porridge, five minutes before ready add the cheese and butter. This is a basic recipe for risotto, informs Rus.Media.


  • pre-cooked rice
  • 700 ml vegetable or chicken stock
  • 50 g butter
  • a handful of grated Parmesan
  • 175 g of cheese Gorgonzola
  • 75 g soft goat cheese
  • 2 juicy apples, chopped
  • 1 pinch dry marjoram
  • salt
  • ground black pepper
  • handful of walnuts
  • olive oil


In a large frying pan, pour half of the broth and rice, bring to a boil, then on low heat cook the rice until the broth will not be too much left. All the broth may not need a lot depends on the rice. It is important not to digest it, and five minutes before ready add the cheeses, butter, apples and marjoram. Stir.

Turn off the heat and cover the risotto with a lid (up to this moment everything is cooked without a lid). Wait 2-3 minutes, then spoon on plates with nuts and extra grated Parmesan.