Apple Risotto is a dish made by Sōma Yukihira during his 490th cooking duel against his father, Jōichirō Yukihira.


With the challenge to create a breakfast dish to rejuvenate the eater, Sōma improvised this dish to revitalize Satoshi Isshiki, Fumio Daimidō, and Megumi Tadokoro.


Main Ingredients for 2 plates

  • Risotto
    • 1/2 Apples
    • 1 teaspoon of Lemon Juice
    • 1/4 of Onion (Sauteed)
      • 2 tablespoons of Butter
      • 1/2 cup of Rice
      • 2 tablespoons of White Wine
      • 1 cup of Apple Juice
      • 1 cup of Water
      • 1 teaspoon of Granulated Consommé
    • Salt & Pepper
  • 4 slices of Thick-Cut Bacon

Optional Ingredients

  • Black Pepper
  • Powdered Cheese

How to Cook

  1. Cook the bacon in a frying pan until it's crispy and set to the side.
  2. Peel the apple and dice it in cubes of 1cm³.
  3. Mince the onion.
  4. Heat the butter in a frying pan and sauté the onions.
  5. Add the rice to (4) and cook until it's transparent.
  6. Add the white wine to (5) and cook it until the alcohol burns off.
  7. Mix the apple juice, water and consommé. Slowly add this 1/8 cup at a time to (6) simmering on low heat for 15 minutes (until all the liquid is absorbed).
  8. Add the apple dices and lemon juice to (7) and season it to taste with salt and pepper.
  9. Place (8) on a plate and top it with (1).
  10. You can use black pepper or powdered cheese as topping.


Real Facts

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.[1]


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