Risotto with spinach, caramelised apples, crunchy speck and mountain cheese fondue
up to 45 min.
Serves 2
  • Carnaroli rice, 160 g;
  • Fresh spinach, 250 g;
  • Extra virgin olive oil, to taste;
  • Salt, to taste;
  • Vegetable stock, 400 g;
  • Butter, 20 g + to taste;
  • Grana Padano, 30 g;
  • 1 Marlene® Fuji apple;
  • Speck, 5 slices;
  • Mountain cheese, 50 g;
  • Fresh cream, 50 g;
  • White wine, ½ glass;
  • Vinegar, 1 teaspoon;
  • Brown sugar, 1 teaspoon.

Missing some ingredients?
You can substitute: the mountain cheese with any strong and mature cheese, or with blue cheese.
The spinach with cavolo nero, if in season.

Chef in Camicia
Nicolò Zambello, Andrea Navone and Luca Palomba have all been friends since the first year of primary school. After taking different studies, they decided to found “Chef in Camicia” back in 2015. At the basis of this joint alliance is a love of food and a desire to present the world of food with a comprehensive approach.
Simple, authentic ingredients for this recipe by Chef Andrea who has created the perfect balance of flavours, combining the natural sweetness of spinach with the slight tartness of apple and the umami of crunchy speck. Also very interesting is the play on the three different textures: the creaminess of the risotto is complemented by the cooked but firm apples and the crunchy speck. A truly unique dish, wholesome and delicious.
Lay out the slices of speck on an oven tray lined with baking paper.
Cook in the oven at 180 °C until crisp.
Leave to cool and then crumble with your hands.
Cook the spinach in a pan with a drizzle of oil, cover with the lid, and leave to steam until soft.

Toast the dry rice for 2-3 minutes.
Pour over the white wine, allow to bubble off, then add stock until cooked (15 minutes).

In the meantime, warm the cream, add the diced mountain cheese and melt to obtain a fondue.
Set aside, keeping warm.

Dice the apples without peeling and cook with a little brown butter and a tablespoon of brown sugar.

While the apples cook, blitz the spinach with oil and salt using a hand blender.
Cream the risotto with the spinach, butter, Grana Padano, pepper and a teaspoon of vinegar.
Leave the risotto to rest for 2 minutes.

Transfer the rice to a plate and garnish with the fondue, the caramelised apples and the crumbled speck.