Risotto with apples

Ingredients:
120 g of carnation rice
1 medium apple
1 shallot
30 g of butter
400 ml broth
2 tablespoons of Parmesan cheese
white wine q.b.
extra virgin olive oil
Salt and Pepper To Taste.

difficulty: average
preparation time: 20 min
cooking time: 15 min
low cost

Preparation:
In a saucepan we heat up extra virgin olive oil and combine a finely chopped beef, let it cook low for a few minutes.
After spending time, add the rice and let it toast for a few minutes, then sprinkle it with half a glass of white wine.
As soon as the wine evaporated, we combine the hot soup we prepared earlier, in this case the vegetable broth advice.
Cover the rice with the broth, and let it cook to low flame. Check the cooking and add the broth if we see the rice is drying.
We cut a sliced apple, then sticks and, finally, medium sized cubes.
We can use the apples we have at home, or choose the quality of the renette apples, which are floury and in the risotto are perfect!
Now we heat a non-stick pan on the fire and let's melt the butter.
We put the apples we cut and let them caramel with the butter.
I prefer to caramel the apple separately to have that contrast, between apple crunches, and the soft risotto.
If we put the apple in the cooking with the risotto, it will bake ... it's like not having it put on
Let's look at the risotto so as not to let it dry too much, so keep it soft and creamy.
Turn off the flame and add the butter at the end of cooking to keep it soft.
Add the Parmesan cheese and continue the dressing.
As soon as we reach a good creaminess, we combine the apples we have previously cooked.
Now we are ready to smear! Some slices of fresh apple for a small decoration.