For this recipe we suggest a particular mix of flavors with distinctly tones of the mountains.

To prepare the risotto with apples and Raschera cheese start by finely chopping the shallot and slice an apple and a half into cubes. In a saucepan let half ouf the amount of butter melt to brown the shallot and apple. Add the Flora Gran Risotto rice and start cooking the risotto and add the broth with a ladle only after toasting it for a few minutes in the pot, stir and simmer with white wine until reduced.

When it is a few minutes from end cooking add the Raschera cheese cut into chunks and let it melt while stirring the risotto and then add the grated cheese. Cut the remaining part of the apple into very thin slices and brown them for a few minutes in butter in a separate pan.
Serve the fragrant risotto garnishing it with the apple slices.