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Apple Risotto
Anime | Manga
Apple Risotto (anime)
Information
Chef Sōma Yukihira
Primary Ingredients Apple
Bacon
Rice
Cuisine Type Western
Dish Type Risotto
Menu Category Breakfast
Media Appearances
Manga Debut Chapter 42


Apple Risotto is a dish made by Sōma Yukihira during his 490th cooking duel against his father, Jōichirō Yukihira.

DescriptionEdit

With the challenge to create a breakfast dish to rejuvenate the eater, Sōma improvised this dish to revitalize Satoshi Isshiki, Fumio Daimidō, and Megumi Tadokoro.

RecipeEdit

Main Ingredients for 1 platesEdit

  • 1/2 Apple
  • 1 teaspoon Lemon juice
  • 1/4 Onion
  • 4 slices thick-cut Bacon
  • 1/2 cups of Rice
  • 1 cup of Apple Juice
  • 1 cup of water
  • 2 tablespoons butter
  • 2 tablespoons white wine
  • 1 teaspoon granulated consommé
  • salt and pepper

Optional IngredientsEdit

  • Black Pepper
  • powdered cheese

instructions Edit

  1. Cook the bacon in a frying pan until it's crispy and set to the side.
  2. Peel the apple and dice it in cubes of 1cm³.
  3. Mince the onion.
  4. Heat the butter in a frying pan and sauté the onions.
  5. Add the rice to (4) and cook until it's transparent.
  6. Add the white wine to (5) and cook it until the alcohol burns off.
  7. Mix the apple juice water and consommé.
  8. Add slowly add this 1/8 cup at a time to (6) simmering on low heat for 15 minutes (until all the liquid is absorbed).
  9. Add the apple dices and lemon juice to (8) and season it to taste with salt and pepper.
  10. Place (9) on a plate and top it with (1).
  11. You can use black pepper or cheese as topping.

Real Facts Edit

Cooking Tips for those who have never made a risotto before:

Use unwashed Arborio rice. Or any short-to-mid grain white rice if Arborio is unavailable. But do not rinse the excess starch from the rice. The starch is what makes risotto so delightfully creamy.

Choose a semi-tart green apple. Golden Delicious will have about the perfect texture and is just tart enough.

Saute the onions very gently. You don't want to caramelize them. Cook over medium to medium-low heat - 3 or 4 out of ten. They should be translucent with just a shade of yellow.

Consider using brandy instead of wine. Brandy and apples pair exceptionally well.

Use unfiltered apple juice. The apple particulates will add flavor. Also, consider not watering down your apple juice. I found that led to a sweeter, almost jammy flavor that offset the tart apples very well.

On step eight, continue cooking over medium to medium-low heat - 3 or 4 out of ten. Here's the procedure you should use:

  1. Pour a healthy splash of juice on the rice.
  2. Stir thoroughly. Notice how the juice is being absorbed by the excess rice starch, creating a simple sauce.
  3. Keep stirring until the juice is all absorbed, the rice will be thick and clumpy, the starch-sauce will be very thick.
  4. Repeat. Splash of juice, stir stir stir until all the fluid is absorbed, repeat.
  5. Continue repeating until the rice is done. Don't be afraid to add more juice than is called for - I wound up using about an extra half cup. The rice should be al dente - not gritty or crunchy, but still firm enough that you need to bite down on it to break it.

Serve piping hot. Risotto is heavenly when it's fresh from the pan, but mediocre ten minutes later.

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