Crème Fraîche Risotto

---

Ingredients

• 500g Apple Purée 
• 350ml Apple Juice 
• 6g Agar Agar
• 2 cups Arborio Rice 
• ½ Onion 
• 1 Garlic 
• 250ml White Wine 
• 80g Walnuts 
• 150g Parmesan 
• 100g Crème Fraîche 
• 30ml Chives Butter 
• Olive Oil
• 5 Eggs 
• 100g Panko Crumbs 
• Flour
• Apple Gel

Method

Pour the apple purée and apple juice into a small saucepan on high heat to warm through, add the agar agar and whisk until it has been incorporated completely; bring to a boil for 2 minutes while continually whisking. Transfer the mixture into a container and refrigerate until set. When the gel is needed, blitz until smooth.

Risotto

Heat the stock. Peel and finely chop the onion and garlic. Put 2 tablespoons of olive oil and a knob of butter into a separate pan, add the onion, garlic and cook very slowly for about 15 minutes. When the onions have softened, add the rice and turn up the heat. The rice will now begin to lightly fry, so keep stirring it. After a minute, it will look slightly translucent. Add the white wine and keep stirring.

Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Remove from the heat and add the crème fraîche, roasted walnuts, chives and grate in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. Eat it as soon as possible while it retains its beautiful texture.

Crispy Egg Yolk

In a small bowl, mix one of the eggs, put both the flour and panko crumbs in two separate bowls.

Separate the egg yolk from the egg white, being careful not to break the yolk. Cover the yolk with the flour, then with the egg mixture and after that with the Panko crumbs.

Heat some oil in a small pot. When the oil is hot, fry the egg until golden brown but still runny on the inside.

Divide the risotto between warm plates, finish with dollops of apple gel, the crispy egg, and finely grated Parmesan cheese.