Apple Risotto

For 4 servings:

40g onion
250g carnaroli rice
350ml vegetable broth
1 south tyrolean apple
40g cheese
A pinch of salt, some pepper
A splash of white wine
A little oil and thyme
50g cold butter
375ml apple juice

Finely dice the onion and sauté it in oil. Add the rice and cook until translucent.
Deglaze with white wine and let it reduce. Gradually add the vegetable broth, stirring constantly – always just enough to keep the rice moist.
Meanwhile, dice the apple and sauté it in a pan, then deglaze with apple juice and bring briefly to a boil.
Add the apple cubes to the risotto about halfway through the cooking time.

Let the risotto cool slightly, then stir in the cubed Stelvio cheese, thyme, salt, pepper, and cold butter to finish.