Apple risotto

Heat up the pot with vegetable stock. Meanwhile clean the apple and cut it into cubes. Add into the vegetable stock. Cut the bacon into thin rectangles. Finely chop the onion. Preheat the saute pan and fry bacon. Lower the heat and add a olive oil and onion. Cook on a medium heat until the onion becomes soft and translucent.

Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring. Rice will get a wonderful essence when all the alcohol evaporates. Once the white wine has cooked into the rice, add the first ladle of hot vegetable stock.

Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladle of stock and stirring. This process makes creamy risotto taking starch out of rice. Let the stock absorb every time before you add a new ladle. After 15 min add the apples and continue the process. It will take around 20-25 min. In the end add cubes of creamy cheese. I choose Castello which is a little stronger in small but mild in taste. Complements great apples. Taste for seasoning and adjust. Place a lid on the pan and allow to sit for 2 minutes. This will make a perfectly creamy risotto.