Recipe for Risotto with apple, cheese, and bacon.

Peel and slice the onion. Cut one of the apples into cubes. Sauté the onion and apple with a knob of butter.

Add the rice and sauté for 2 minutes while mixing well. Incorporate the glass of white wine and continue cooking until completely evaporated.

Then add the broth ladle by ladle, stirring until the liquid is fully absorbed before each addition.

Prepare the smoked bacon chips by grilling them in a pan.

The cooking of the risotto is finished when the rice has swollen well and is still slightly crunchy (about 20 minutes of cooking).

Add 3/4 of the grated cheese and let it melt. Turn off the heat and add the second diced apple, along with the chives.

At the time of serving, place a bed of risotto, a few slices of remaining cheese, and the chopped bacon chips.

To finish, Chef's Tip: Add some crunchy nuts to bring even more texture.