Apple and Speck Risotto with Balsamico di Mela

Ingredients for 4 people
– Carnaroli rice 320 gr
– Golden Apples 2
– Thick sliced speck 120 gr
– Shallot one big
– Vegetable broth 1 liter
– Apple Vinegar – Apple Balsamic Vinegar Mengazzoli 50 ml
– Butter 40 g
– Grated Grana Padano cheese 40 gr
– Pepper q.b.

Preparation:
To prepare the risotto apples and bacon, start by cutting the bacon into cubes: first make strips and then cut them into 3 parts. Slice the Golden apples: peel them, remove the core and cut them into cubes. Finely cut the shallot.
Melt the butter in a large saucepan, add the chopped shallot and let it wither on a low heat. Then add the rice and toast it.
When the rice is transparent, add 50ml of apple vinegar. Wet with a ladle of broth and add the diced bacon. Then continue to add stock whenever the rice has dried, stirring frequently.
In the meantime, put the diced apples in a saucepan, wet them with a ladleful of broth and cook them for a few minutes. When the risotto is half cooked add the apples with their cooking liquid and let it dry.
Continue cooking the risotto, adding a ladle of broth whenever necessary. When the risotto is cooked, remove it from the heat, add salt if necessary and add a good grind of black pepper. Finally add the grated parmesan cheese and serve the risotto apples and bacon hot, garnishing it with slices of raw apples if necessary!