95 min.
For the risotto with organic Braeburn apples and Brie cheese peel the onion and chop it finely. Heat the oil together with half of the butter (30 g) in a casserole. Add the chopped onion to the melted butter and sauté over medium heat, stirring occasionally. Add the rice and toast until translucent, stirring often. Deglaze with white wine and let the alcohol evaporate. Add 2-3 ladles of hot broth, stir, season with salt and cook the rice al dente for approx. 15-20 minutes (depending on the rice used), stirring occasionally. Add more broth when the previous one has been boiled down.