Green apple and celery risotto

“Risotto requires constant attention; to guarantee its success, you must not stray from the pan! This will go particularly well with fish and seafood.”

Degree of difficulty: medium
Number of guests : 4 to 8
Preparation time : 1 hour
Cooking time : 40 minutes

Ingredients :

500g carnaroli or arborio rice
½ chopped onion
150ml dry white wine
1.5 liters of chicken broth
50ml 35% cream
Juice of half a lemon
1 green apple diced
2 celery stalks, diced
100 g grated parmesan
100g butter
Salt and pepper


Preparation :

– Fry the onion in half the butter, without colouring, until translucent.

– Stir in the rice, salt, and after about 1 minute (or until the rice bursts), add the wine.


– Leave to cook over low heat, stirring gently, and when the wine is almost completely absorbed, add the hot chicken broth in three batches, as it is absorbed by the rice, without ceasing to stir.


– Add the cream and lemon juice.


– When the rice is cooked al dente (about 18 minutes of cooking), remove from the heat and add the grated parmesan, the diced apple and celery and the rest of the butter. Taste and adjust the seasoning.


– Serve with fish and seafood. This risotto goes very well, for example, with my recipe for king crab with lemon butter and fresh thyme.


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