HAPPY SPICEMAS!

Our "Little Risotto Boy"
Roland Trettl fuses risotto in this recipe
and Christmas. Chop the onions finely and heat
she with the butter in a small saucepan. Edge
put the pancetta into small cubes and then add it
add the onions. Leave them in the pot for a few minutes
sweat together. Give the risotto rice now
to do this, pour in the bottle stock and leave the
Slowly reduce poultry stock. Peel a
Apple, throw it and taste it with the baked apple spice
Off. Now give the finely grated Parmesan cheese
to the apple cubes and place them together
with the crème fraîche and the butter to the side. Forget
do not stir in the pot occasionally.

Peel the second apple now, throw it
and put it in a bowl of water, white wine vinegar
and sugar. Cut the apple peels into fine
Strip and drizzle them with vinegar-sugar water,
so that they do not dry out. Brate now
the rest of the pancetta cut into cubes in the
Pan without oil crispy.

Stir all the ingredients set aside into the
Risotto and let it steep briefly. Judge it
then on a plate with the marinated
Apples, finely chopped chives, chopped
Hazelnuts and apple peels. Finalmente
still the crispy pancetta cubes – é tutto pronto & #stayspiced!