Gorgonzola and Walnut Risotto

Method

1. Prepare the vegetable broth: coarsely chop 70 g each of celery, carrot, and onion. Bring 1.5 liters of water to a boil, add the vegetables, and when it returns to a boil, add salt. Boil for 20 minutes, then keep warm.
2. Finely chop the shallot.
3. Toast the rice: place the rice in a dry pan over medium heat and toast for about 2.5–3 minutes until it smells like bread and a white powder forms on the grains. Set aside.
4. In the same pan, melt the butter and add the shallot. Cook over low heat, stirring, until the shallot is almost dissolved.
5. Add the toasted rice, raise the heat, and stir vigorously to coat the rice with the butter.
6. Add the white wine and let the alcohol evaporate, about 15–20 seconds.
7. Begin adding the broth, two ladles at a time, stirring often. Keep the risotto creamy and continue adding broth as it is absorbed. Cook until the rice is al dente, a couple of minutes less than the package time (e.g., 14 minutes for vialone nano, 16 for carnaroli).
8. When the rice is nearly done, turn off the heat and remove the pan from the stove.
9. Add the Gorgonzola (a mix of dolce and piccante to taste) and the Parmesan cheese. Stir vigorously until the risotto becomes creamy and fluffy (mantecatura).
10. Cover the pan and let it rest for 2 minutes.
11. Meanwhile, slice the apple very thinly and chop the walnuts.
12. Serve the risotto, topping each portion with apple slices and chopped walnuts.