The fruity flavours of this risotto match perfectly with a glass of Colterenzio's Pinot Grigio Classici DOC. A perfect summer treat!

Ingredients:

• 40g onion, finely chopped
• 250g risotto rice (Carnaroli)
• 100ml white wine
• 1l vegetable stock
• 100g sugar
• 100ml apple juice
• 1 apple
• 40g parmesan, grated
• Chopped thyme
• 50g cold butter
• 1 rice cake
• Oil (for frying)
• 4 sprigs of thyme (for garnish)

Method:

1) Saute the onions in oil until colourless. Add in the rice and saute until transparent.

2) Douse the rice and onions with the white wine, and allow to evaporate.

3) Gradually add in the vegetable stock, stirring constantly. Make sure the amount you add each time is no more than the amount which has already evaporated.

4) Caramelise the sugar in a pan and add the apple juice. Cut the apple into cubes and add to the pan. Bring the mixture to the boil.

5) When the risotto is almost cooked, add in the apple mixture and season with parmesan, thyme and cold butter. 

6) Arrange the risotto on 4 plates, using the rice cake and sprigs of thyme to garnish.