“An apple a day keeps the doctor away,” my father used to say at the beginning of autumn. When I was a child, long before I lived in Italy, we would go out to the apple orchard at the start of September and pick apples by the kilogram to store in the cellar for the winter. I always took an apple with me to school, while my father ate one before going to bed. Over the years, I have never lost my love for apples. I often enjoy baked apples in the evening, with a squeeze of lemon juice and a pinch of cinnamon or star anise, curling up with a warm cup of tea or coffee. One apple is never enough—the scent seems to call everyone over, and suddenly there’s nothing left on my plate.
Apple desserts are my specialty, always a favorite among family and friends. Every autumn, if I ask what dessert we should make, this one wins every time. Another family favorite is apple pork loin—a simple, reliable dish that helped me gain confidence in the kitchen. A few years ago, we spent some days in Val di Non, the “Valley of Apples,” wandering through rows of orchards like vineyard terraces, picking apples. They were so crisp, firm, and fragrant that it almost felt a shame to cook with them. Standing among the rows, gazing at the distant mountains, I felt certain about where I wanted to be.
And yet… the idea of apple risotto with smoked trout kept returning to me. Back home in Florence, armed with freshly picked apples, I finally experimented to create the perfect recipe—previously shared only with family and friends, now ready for you on the blog. September is the perfect month to return to the kitchen, start a new recipe notebook, plan sweet breakfasts with a hot cup of coffee or tea (or even chocolate) on weekends, and let apples inspire your seasonal menu.
Apples in the Kitchen
- Golden Delicious: sweet, not tart; perfect for strudel.
- Gala: fresh, slightly tangy; best eaten immediately as it loses its aroma over time.
- Granny Smith: juicy, tart, very firm; enjoyed as fruit or ideal for cider and sparkling wine.
- Morgenduft: heritage apple, excellent for desserts, fruit salads, and traditional strudels.
Apple and Smoked Trout Risotto
This risotto may seem unusual, but the flavors blend beautifully: the apple’s sweet-fresh notes balance the rich, smoky taste of the trout. I used a Golden Delicious, added halfway through cooking to preserve its crispness, adding a fruity, aromatic touch that softens the smoky fish.
Ingredients for 2 servings:
- ¼ onion
- 60 g butter
- 180 g rice (Arborio or Carnaroli)
- 150 ml white wine (or apple cider / prosecco)
- 1 Golden Delicious apple
- 100 g smoked trout
- 3 tbsp grated Parmigiano Reggiano
- salt, black pepper
For the broth:
- 500 ml water
- 2 sprigs thyme
- 1 sprig rosemary
- a few sage leaves
- salt
Instructions:
- For the broth, bring water, herbs, and salt to a boil, then strain.
- Finely chop the onion, sauté in half the butter with a pinch of salt until translucent.
- Add the rice and stir a few minutes, then pour in the wine and let it evaporate.
- Gradually add the hot broth, stirring constantly until the rice is cooked.
- Halfway through cooking, add the peeled and diced apple.
- When the rice is al dente, remove from heat, stir in the remaining butter, grated cheese, and smoked trout.
- Serve with a sprinkle of black pepper, sage leaves, and optionally a few cubes of apple sautéed in butter.
This apple and smoked trout risotto is one of the most welcoming and flavorful dishes of autumn: light, aromatic, and memorable. Enjoyed at the table with family or friends, the scents of September and childhood apple memories come alive in every bite, carrying the magic of freshly picked apples into the present.