Tree Top


Wild Mushroom Risotto


345 g IQF Golden Delicious Apples

28 g dried porcini mushrooms

162 g chicken broth

80 g unsalted butter

26 g grated zest of 1 lemon

120 g chopped onions

200 g arborio rice

115 g dry white wine

32 g freshly grated parmesan cheese, plus extra for serving

Salt and freshly ground black pepper

Chopped flat-leaf parsley leaves (optional)



Combine the dried mushrooms with the chicken broth in a medium-size saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the mushrooms are tender, about 5 minutes. Use a slotted spoon to transfer the mushrooms to a small dish. Place a fine sieve lined with a double layer of cheesecloth over a clean saucepan and strain the broth into it, leaving behind any grit that has settled at the bottom of the cooking pan. Set the broth aside. Coarsely chop the mushrooms and set aside.

Melt 8 grams of the butter in a large skillet over medium high heat. Add the apples and the lemon zest and sauté until the apples are just tender, about 1 minute. Set aside.

Return the broth to low heat, cover and keep at a simmer.

Melt 16 grams of the butter in a large, heavy saucepan over low heat. Add the onions and cook until tender, about 3 minutes, stirring frequently. Add the rice and stir until the grains are coated and shiny, about 3 minutes. Stir in the drained porcini mushrooms.

Add the wine (be careful – the mixture will splatter violently) and cook until it is absorbed, stirring frequently. Add 60 grams of the broth and allow it to simmer, stirring well until it is absorbed. Continue adding the broth, 60 grams at a time, stirring constantly, until almost all of it has been added and the rice is slightly creamy and tender, but firm to the bite (al dente). The risotto should be slightly runny. Altogether, the rice should cook for 25 to 30 minutes.

Just before removing the pan from the heat, add the remaining 16 grams butter and stir until melted. Remove from the heat and stir in the sautéed apples and Parmesan cheese. Season to taste with salt and pepper. Divide among warmed dinner plates, sprinkle with Parmesan cheese.