Risotto with South Tyrolean Apples PGI and cream cheese balls

Peel, core and dice the apples.

Finely chop the onion, heat a little sunflower oil in a saucepan and sauté the onion until translucent. Add the rice and stir. Season with salt and pepper and deglaze with the white wine. Boil until the white wine has reduced fully, then gradually add the vegetable broth. Stirring constantly and continuing to add broth, boil the risotto for about 13 minutes.

Add the apple cubes and briefly leave to sit. Thicken with grated hard cheese and butter, then add the sparkling wine.

Shape the cream cheese into balls and roll them in the dried mountain blossoms.

To serve, spoon the risotto into the centre of the plate, arrange the cream cheese balls on top of it and garnish with thin apple slices, cress, fresh blossoms and a little olive oil.