for 4 people

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	risotto rice
2	red-skinned apples, cut into approx. 1 cm cubes
2 tbsp	lemon juice
1 sprig	rosemary
2 dl	white wine
7 ½ dl	vegetable bouillon, hot
100 g	mountain cheese, grated
1 tbsp	butter
	salt and pepper to taste

To serve

1 tbsp	butter
2 tbsp	capers, rinsed, drained
2 sprig	rosemary, finely chopped

How it's done

Risotto

Heat the butter in a wide pan. Add the onion, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Mix the apples and lemon juice, add half along with the rosemary, cook briefly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Mix in the cheese and butter, season.

To serve

Heat the butter in a frying pan. Add the capers and rosemary with the remainder of the apples, cook for approx. 4 mins. Plate up the risotto, top with the apples.

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