Apple Risotto

Preparation:

Preparation: Put the oil and the very finely chopped onion in a saucepan; salt and cook over low heat. Add the apples cut into not too small pieces. Add the rice and let it mix; turn up the heat and sprinkle with brandy. Let it evaporate. Add the broth, stirring constantly. bring to cooking. Turn off the heat and add the remaining oil (butter) and the grated parmesan. For a bit of scenography, pour brandy and ethyl alcohol at the time of bringing it to the table and set it on fire.