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Porchetta Risotto with Apples

Creamy Carnaroli risotto with sweet apples and fresh thyme, plated with warm Tuscan porchetta and finished with its jus — a rustic yet elegant meeting of orchard sweetness and savory depth.

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Porchetta Risotto with Apples plated with creamy risotto and warm sliced porchetta

Recipe Overview

This risotto combines the creamy texture of Carnaroli rice with the delicate sweetness of sautéed apples and the aromatic freshness of thyme. Served over slices of warm Tuscan porchetta and finished with a spoonful of rich jus, it creates a refined primo piatto that feels both comforting and luxurious.

Ingredients

Base recipe = 4 servings.
  • 12 oz sliced porchetta with jus
  • 250 g Carnaroli rice
  • 1 large sweet apple, peeled and diced
  • 2 shallots, finely chopped
  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup dry white wine
  • 4 1/2 cups light stock, warm
  • 1 tsp fresh thyme leaves
  • 2 Tbsp unsalted butter, divided
  • Sea salt and white pepper, to taste

Preparation

  1. Sauté the diced apple with 1 tablespoon of butter, thyme, and a small pinch of salt and white pepper until just tender. Set aside.
  2. Warm the olive oil in a wide pan and sweat the shallots until translucent without coloring.
  3. Add the Carnaroli rice and toast for 1 to 2 minutes, coating every grain in the oil.
  4. Deglaze with the white wine and cook until nearly evaporated.
  5. Add the hot stock gradually, stirring often, until the risotto is creamy and al dente, about 18 minutes total. Fold in the apples near the end.
  6. Off the heat, stir in the remaining butter and adjust seasoning.
  7. Warm the porchetta gently in its jus. Plate the risotto, lay the porchetta over the top, and spoon on a little reduced jus before serving.

History & Tradition

Risotto is one of northern and central Italy’s great rice traditions, celebrated for its ability to express both luxury and simplicity. In this version, the sweetness of apple recalls the classic Italian balance of fruit with pork, while porchetta brings a deeply Tuscan character. It is a dish that feels rustic in soul, but elegant in presentation.

Chef Notes

  • Use Carnaroli rice for the best creamy texture and defined grain.
  • Choose a sweet, firm apple so it holds shape and gives gentle contrast to the porchetta.
  • Reduce the jus slightly before serving so it adds gloss and depth without flooding the risotto.
Nutrition (per serving, estimate)
Calories~600 kcal
Protein~22 g
Carbohydrates~65 g
Fat~24 g
Fiber~3 g