Our Recipes

Peel an apple, cut it into small cubes and sauté them in a little olive oil together with the onion. Pour in the rice, fry it for a few seconds, add the wine, let it evaporate and add the stock as it is absorbed by the rice.

Meanwhile turn the oven to 200º. Line the baking tray with aluminum foil, place on top a grill with the bacon slices and bake until toasted.

Place on the heat a non-stick frying pan with a dash of olive oil and sauté the other apple cut into small cubes.

Just before the rice is ready, add 100 g of Brie cheese in small pieces and stir until it melts.

Distribute the rice over the plates, place on top a cheese slice, the bacon and the sautéed apple segments, sprinkle with chives, pepper and serve.