2 crunchy eating apples, cored, halved, and finely chopped
3 tbsp vegan butter
one medium onion, finely chopped
250g arborio rice
200ml dry white vermouth
750ml vegetable stock, hot
pinch of ground nutmeg
pinch of ground cinnamon
1 handful of toasted almond flakes
50g vegan cheese, freshly grated (optional)
1 small bunch fresh marjoram, leaves picked and chopped
1. Firstly, in a small bowl toss apples with a lemon juice.
2. To make your basic risotto recipe – in a pan, heat 2 tbsp of butter, add the onions and fry very slowly for a few minutes until the onion have softened, add the rice and turn up the heat. Fry the rice stirring and after a minute it will look slightly translucent.
3. Add the vermouth and keep stirring until any harsh alcohol flavours will evaporate. Once the vermouth has cooked into the rice, turn down the heat to a simmer and add your first ladle of hot stock. Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes. Carry on adding stock until the rice is soft but with a slight bite (‚al dente’).
4. Turn off the heat and add one tbsp of butter and optionally grated vegan cheese. Add chopped apples, pinch of nutmeg and cinnamon. Put a lid on the pan and leave the risotto to rest for a minute. While you’re waiting, gently heat the almond flakes in a pan.
6. Divide it between individual serving plates and sprinkle with the almond flakes and fresh chopped marjoram.