Apple and Cardamom Risotto

Ingredients

In this Saudi Arabian adaptation of the Italian risotto, we incorporate saffron, a popular spice in Saudi Arabian cuisine, to infuse the dish with its distinct flavor and vibrant color. Additionally, we introduce caramelized apples, a nod to the Saudi Arabian love for sweet and savory combinations. The use of cardamom adds a warm and aromatic note, which is a common spice in Saudi Arabian cooking. We alse have the original recipe for Risotto con le mele, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 cup (120ml) apple juice 1/2 cup (120ml) apple juice
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 70g, 10g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the saffron threads in 1/4 cup (60ml) of warm water and set aside.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   Gradually add the saffron-infused water to the rice, stirring continuously until it is absorbed.
5. 5.
   Begin adding the chicken or vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
6. 6.
   In a separate pan, heat a tablespoon of olive oil over medium heat. Add the diced apples and ground cardamom, and sauté until the apples are caramelized and tender.
7. 7.
   Once the rice is cooked al dente and has a creamy consistency, stir in the caramelized apples and apple juice.
8. 8.
   Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes, until the risotto is creamy and the flavors are well combined.
9. 9.
   Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Saffron threads — To extract the maximum flavor and color from saffron, dissolve it in warm water before adding it to the risotto.
• Cardamom — Use ground cardamom for a more even distribution of flavor throughout the dish.
• Apples — Choose firm apples such as Granny Smith or Honeycrisp for this recipe, as they hold their shape well when cooked.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and fresh flavor.

Tips & Tricks

• To enhance the flavor, toast the Arborio rice in the olive oil before adding the saffron-infused water.
• For a touch of richness, substitute half of the chicken or vegetable broth with white wine.
• Experiment with different apple varieties to add unique flavors and textures to the risotto.
• Serve the risotto immediately after cooking to enjoy its creamy consistency.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Apple and Cardamom Risotto as a main course accompanied by a fresh green salad or as a side dish alongside grilled chicken or fish. Garnish each serving with a sprinkle of fresh parsley for added freshness and color.

Presentation advice

Present the Apple and Cardamom Risotto in individual bowls or on a large platter, allowing the vibrant yellow color of the saffron-infused rice to take center stage. Arrange a few caramelized apple slices on top for an elegant touch.