Apple and walnut risotto with gorgonzola

Jamie's apple and walnut risotto recipe is a great treat when you fancy something a bit special; the sweetness of the apples perfectly compliments the strong cheese.

Ingredients

• 1 x basic risotto recipe
• 50g butter
• 1 small handful of freshly grated Parmesan cheese, plus a block for grating
• 175g gorgonzola cheese, diced
• 75g soft goat's cheese, crumbled
• 2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice
• a small bunch of fresh marjoram, leaves picked and chopped
• sea salt and freshly ground black pepper
• sea salt and freshly ground black pepper
• a handful of walnuts
• extra virgin olive oil
• 700ml hot vegetable or chicken stock

Instructions

1. 1

   First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base.

2. 2

   Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.

3. 3

   Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed.

4. 4

   Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.