To prepare the apple and speck risotto, start by cutting the speck into cubes: first, slice it into strips and then cut each strip into three pieces.
Slice the golden delicious apples: peel them, remove the cores, and cut them into cubes. Finely cut the shallot.
In a large saucepan, melt the butter, add the chopped shallot and sauté it gently over low heat until softened. Add the rice and toast it.
When the rice turns translucent, deglaze with 100 ml of dry white wine. Add a ladle of broth and the speck cubes.
Continue adding broth each time the rice absorbs the liquid, stirring frequently.
Meanwhile, place the apple cubes in a small saucepan, pour in 50 ml of white wine and a ladle of broth, and cook them for a few minutes.
When the risotto is halfway cooked, add the apples along with their cooking liquid and let it absorb.
Continue cooking the risotto, adding a ladle of broth whenever necessary. When the risotto is cooked, remove it from the heat, season with salt if needed, and add a generous grind of black pepper.
Finally, cream it with the grated Parmesan cheese and serve the apple and speck risotto very hot, garnishing it with slices of raw apples if preferred.
