Apple and chicory risotto from Great British Chefs - Chef Recipes by Russell Brown

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Notes about this recipe

  • veronicafrance on March 23, 2017

    This was unusual and very good. The idea of topping the risotto with raw vegetables works really well, and while I've done this before I'd never have thought of adding vinaigrette. Very delicious, I will make it again. Note: the quantity of dressing is absolutely ridiculous -- it makes about 400 ml, i.e. close to a pint. You can easily halve it. I didn't measure the ingredients for it because that's not how I roll, I just started with the honey, mustard, reduced apple juice, and a little of the vinegar, and then aded oil and vinegar till I thought it tasted right. I didn't have any cider vinegar, so I used a locally produced spiced vinegar which worked really well. Also I don't load my risottos with butter and cheese any more; I use quark instead. This may sound odd, but it works really well: creamy with a slight cheesy flavour. I did add parmesan shavings too.

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