Ingredients with Measurements:
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 2 cups chicken or vegetable broth
- 1 cup apple cider
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 cup black pudding, crumbled
- 1/2 cup mashed potatoes
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
2. Add the Arborio rice and stir to coat with the butter. Cook for 1-2 minutes until the rice is lightly toasted.
3. Add the white wine and stir until it is absorbed by the rice.
4. Add the apple cider and stir until it is absorbed by the rice.
5. Add the chicken or vegetable broth, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. After about 15-20 minutes, the rice should be cooked and creamy. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. In a separate pan, cook the black pudding until crispy. Set aside.
8. In another pan, heat the mashed potatoes until warmed through.
9. To serve, spoon the risotto into bowls and top with the crispy black pudding and mashed potatoes.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 60g
Protein: 17g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Apple cider can be substituted with apple juice or apple sauce.
- White wine can be substituted with chicken or vegetable broth.
- Black pudding can be substituted with bacon or sausage.
- Mashed potatoes can be substituted with sweet potatoes or cauliflower mash.
Variations:
- Add diced bacon or sausage to the risotto for extra flavor.
- Use different types of cheese, such as cheddar or gouda, instead of Parmesan.
- Add chopped herbs, such as thyme or rosemary, to the risotto for extra flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the pan.
- Use a good quality chicken or vegetable broth for the best flavor.
- Add the broth slowly to the rice to ensure that it cooks evenly and becomes creamy.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of broth or water to the risotto and heat in the microwave or on the stove until warmed through.
Presentation ideas:
Serve the risotto in individual bowls and top with the crispy black pudding and mashed potatoes.
Garnishes:
Garnish with chopped herbs, such as parsley or chives.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, roasted carrots, or a mixed green salad.
Troubleshooting advice:
If the risotto is too dry, add more broth or water to loosen it up. If it is too wet, cook for a few more minutes until it thickens up.
Food safety advice:
Make sure to cook the black pudding thoroughly before serving.
Food history:
Himmel und Erde, which translates to "heaven and earth," is a traditional German dish made with mashed potatoes and apples. This recipe puts a twist on the classic dish by incorporating it into a creamy risotto.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German