Risotto with crispy ham and caramelized Spartan apples

Portions:

3 à 4

Preparation:

8 minutes

Cooking:

18 to 20 minutes

Ingredients

Risotto

375 ml (1 1⁄2 cup) arborio rice
30 ml (2 tablespoons) olive oil
1 French shallot, chopped
1 garlic clove, unpeeled
80 ml (3/4 cup) dry white wine
625 ml (2 1/2 cups) hot chicken broth
125 ml (1/2 cup) grated Parmesan cheese
30 ml (2 tablespoons) salted butter
60 ml (1/4 cup) chopped parsley
1 lemon (zest only, juice for apples)

Caramelized apples

250 ml (1 cup) (about 2 apples) Quebec Quality Spartan apples
15 ml (1 tablespoon) salted butter
30 ml (2 tablespoons) brown sugar

Crispy ham topping

15 ml (1 tablespoon) olive oil
375 ml (1 1/2 cups) ham, shredded or diced

Preparation

PREPARATION

Step 1: Preheat oven to 400°F (195°C). In a saucepan, sweat the shallot and garlic clove in the olive oil for 1 minute. Then add the rice and coat well in the fat until translucent (30-45 seconds). This operation is called pearlizing the rice.

Step 2: Next, deglaze with white wine and reduce over medium heat. Once reduced, moisten the risotto with a ladleful (250 ml) of hot chicken stock and cook, stirring regularly. Repeat until all the stock has been absorbed.

Step 3: Meanwhile, coat the shredded ham pieces with the oil and roast on a baking sheet in the oven for 10 to 12 minutes, or until crisp. Set aside to serve.

Step 4: For the apples, peel and cut into 2 cm-diameter pieces. Heat a frying pan with the brown sugar and butter, and when it starts to caramelize, add the apples to coat for 2 to 3 minutes. Deglaze with lemon juice and set aside for assembly.

Step 5 : Once the risotto is al dente, after 16 to 18 minutes cooking time, add the butter and Parmesan, stirring to aerate the risotto without crushing the grains. Season with salt and pepper, then add lemon zest and chopped parsley.

Step 6: To assemble, pour the risotto into a soup plate and top with the crispy ham and caramelized apple pieces. Garnish with a generous portion of grated Parmesan and a drizzle of olive oil.

Tips and tricks

This recipe is easy to make with kids, and you can easily involve them in the preparation of the ingredients! Ideal for cooking on a spring break evening.

A recipe by Hugo Saint-Jacques in collaboration with Mouvement j'aime les fruits et légumes

Consult the source on Salut Bonjour.