Risotto With Apples

Preparation:

Preparation: Peel and dice the apples, scald them for a few minutes in boiling water with the lemon peel. Drain them, dry them and flavor them, over high heat, in a knob of butter. In a saucepan, heat a little oil and add the rice. Stir, sprinkle with the wine and let it evaporate. Pour a ladleful of broth, let it absorb and continue as for a normal risotto. One third of the way through cooking, add the apples and, when almost cooked, the cheese, pepper, salt, a spoonful of Worcester and a knob of butter. Accompanying wines: Trentino Bianco DOC, Bianchello Del Metauro DOC, Gravina DOC.