- 350 g Carnaroli rice
- 150 g Fontina Dop
- 130 g butter
- 50 g Parmigiano Reggiano Dop
- 3 green apples
- vegetable broth
For the recipe of the fontina and apple risotto, toast the rice with 50 g of butter and a pinch of salt for 2-3 minutes. Deglaze with kirsch and sprinkle with 1 ladle of broth. Cook adding a little broth at a time (about 1 liter), in 15 minutes.
Stir the risotto with the remaining butter, grated Parmesan cheese and diced fontina. Also add 2 apples, peeled and diced.
Cover the rice and let it rest for 3-4 minutes.
Cut the apple left in thin slices. Season with salt and pepper and serve completing with the apple slices and, to taste, with fried sage.