Risotto With Apples, Walnuts And Fontina

Preparation:

Preparation: Blanch the kernels and remove the skin. Peel the apples, cut them into slices and sprinkle them with lemon juice. Dice the fontina cheese and soak it in the cream. Slice the onion and brown it in the butter together with the juniper berries. Add the rice and toast it for 1 minute. Pour in the hot broth. 10 minutes before the end of cooking, add the apple slices and walnuts. Season with salt, mix and continue cooking. With the heat off, mix the cream with the fontina cheese into the risotto, add the parsley, mix well and leave it all to thicken, covered, for a few minutes. Serve hot.