Apple and chicory risotto


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Apple and chicory risotto

Cider vinaigrette

To serve

  • Parmesan, cut into shavings
  • extra virgin olive oil
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
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
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
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
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
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 chicken stock
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
Slice the remaining chicory leaves thinly and toss with the apple. Season and dress with the remaining vinaigrette.
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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