Cut the onions into fine cubes and braise in the oil until colourless. Add the rice and sauté until translucent. Deglaze with the white wine and allow to reduce. Gradually add the vegetable stock, stirring constantly – only as much as evaporates.
In parallel, cut ¾ of the South Tyrolean Apple PGI into cubes, braise in a pan, deglaze with the apple juice and allow to come to the boil briefly. Add the apple cubes to the rice after about half the cooking time of the risotto.
Allow the risotto to cool slightly and season with the Stelvio PDO cheese (cut into small cubes), the thyme, salt, pepper and cold butter. Cut the remaining apple into thin slices and garnish the risotto with it and the cress.
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