Elevate your dinner table with this luxurious Caramelized Apple and Leek Risotto. This dish brings together the creamy richness of classic risotto with the sweet and savory notes of caramelized apples and fennel. The leeks and goat cheese add layers of flavor, creating a comforting yet sophisticated meal that's perfect for a special occasion or a cozy night in.
With every bite, you'll experience a delightful balance of textures and tastes, from the tender rice to the smooth, tangy goat cheese. This risotto is more than just a dish—it's a celebration of seasonal ingredients and comforting flavors.
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For the caramelized apples and fennel
1 large apple, peeled and chopped
1 fennel bulb, trimmed and chopped
1 tbsp olive oil
2 tbsp butter
Kosher salt, to taste
1 bunch fresh thyme
For the Risotto
1 cup (250g) Arborio rice
2 tbsp olive oil
1 tbsp butter
1 leek, white and light green parts only, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth, kept warm
1/2 cup dry white wine
4 oz goat cheese, crumbled
Salt and pepper, to taste
Fresh parsley or fennel fronds, chopped, for garnish
Servings2
Prep Time
20
Cook Time
40
Total Time
1 hour
Caramelized Apples and Fennel
In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel. Season with kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keep an eye on it after 10 minutes to prevent over-browning.
Once the apples and fennel are tender and golden brown, add 3 sprigs of thyme and deglaze the pan with a splash of wine, scraping up any browned bits. Set aside.
Risotto
Clean the leek by cutting it lengthwise, then making a quarter turn and slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.
Stir in the Arborio rice and cook until the rice just becomes translucent. Deglaze with 1/2 cup of dry white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2-3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is al dente, about 18-20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it’s time to add the next ladle of broth.
When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal.
Stir in 2 tablespoons of butter until melted. Add 4 oz of crumbled goat cheese and stir until creamy and well combined. Season with salt and pepper to taste.
