• Braise the onions in the olive oil. Add the rice and brown slightly.
• Baste with enough warm vegetable stock to cover the rice. Season with salt and pepper.
• Peel the apples and grate into the rice halfway through cooking time.
• Slowly alternately pour sparkling wine and vegetable stock and stir constantly until the rice is al dente and has a creamy consistency.
• Remove the pan from the heat, stir in the cold butter. Season with salt and pepper.

• Arrange the rice on the plate, decorate with slices of dried apples, and serve.

Tip

• Dry wedges of apple in the oven at 50°C for 5-6 hours. Otherwise, they may also be available from a delicatessen.