Here is a fabulous fall risotto idea I tried after reading a recipe from Jamie Oliver from Cook with Jamie. Just a little sweetness from the apple with a little saltiness from the creamy gorgonzola and a walnut crunch for a wonderful texture. What a lovely little surprise in your mouth! We had it with grilled chicken, but I bet it would be perfect with pork! Jamie's recipe is HERE and I'll tell you what I did.
1 large onion, chopped
1 T. butter
1 T. olive oil
1 1/2 c. arborio rice
1/2 c. white wine
3 c. chcken stock (or a little more if needed)
1 apple, grated (I used Fuji)
2 oz. gorgonzola, crumbled
2 handfuls of shelled walnuts
1/4 c. grated parmesan cheese
I started with my basic risotto. Cook onion for a few minutes in butter and olive oil. Add rice, and cook for a few minutes. Add wine. Add half the hot chicken stock. Let it cook until the liquid is absorbed.
Meanwhile, toast the walnuts in a small skillet over medium high heat with a little salt. Keep stirring walnuts, but watch them, so they are evenly toasted. It only takes about 4-5 minutes.
Add remaining hot broth to chicken, and stir gently. When risotto is done, and most of the liquid is absorbed, stir in gorgonzola and apple. Let sit for a few minutes so cheese melts. Add parmesan and top with toasted walnuts. Top with a tiny bit more gorgonzola if desired. Perfect!