Cep and red onion risotto with apples

Poach the onion and garlic cut in brunoise, when it has colored add the boletus cut into pieces.

Once the boletus have lost volume and are golden brown, add the rice and sauté until slightly transparent.

At this point, we are going to add ladles of broth, which should be very hot so as not to stop cooking the rice at any time. We are going to go stirring constantly and when we see that in the bottom there is no liquid we add more broth until the rice is al dente (not done).

When the rice is al dente, turn off the heat and add the Parmesan and half a ladle of broth, stir and let stand 3 minutes.

At the same time we can dice the apple and in a frying pan with a little bit of oil, just enough so that the apple does not stick, we will sauté the apple. We can make some apple slices that we will reserve for topping. Once the apple is golden brown, add it to the risotto, stir and ready! To serve.