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Black Sesame And Apple Risotto

Black Sesame And Apple Risotto

Risotto with black sesame and apple, a classic Italian rice recipe by Chef Carlo Cracco from Cracco restaurant in Milan

30 March, 2012
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Season & Occasion

serves for


total time

0 HR 35 MIN


Rice Vinegar
120 g (Carnaroli variety)
Sesame seeds
24 g (toasted)
Rice Flour
12 g
1 l
Parmigiano Cheese
80 g
Extra virgin olive oil
40 g
4 g
Fuji Apples


Toast the rice in a heavy pot with a bit of oil.

Wet with hot water and cook for 7 minutes.

Add the black sesame seeds and keep cooking for another 7 minutes.

Peel an apple and cut into 0.5 cm cubes.

Vacuum pack the cubed apples with the juice of the second apple, which you’ve run through a juicer with the skin still on.

Finish cooking the rice, take off heat and add the olive oil, Parmigiano cheese and the rice flour that’s been diluted in a bit of water.

Adjust the salt and pepper.

Serve the risotto on plates, topping with the cubed apples, which you’ve been drained.

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