Prepare a classic vegetable broth and add half an apple. Cut the remaining half of the apple into very small cubes but don’t remove the peel, which is necessary for decorating and a crunchy texture. Peel the second apple, cut into cubes and put them in water with lemon to avoid browning.

Finely chop shallot and brown with a piece of butter in a non-stick pan. Add the rice and toast. Deglaze with half a glass of Calvados. Let the Calvados evaporate and continue cooking the rice. Add a ladle of hot, sieved broth if necessary.

In the meantime brown the bacon cut into strips in a second non-stick pan. Wait until the bacon is crunchy and remove some pieces that you will later need for decorating. Then add drained apples and cook at high heat.

Add apple cubes and bacon when the rice is nearly ready. Take off the heat when ready and fold in butter or brie for a few minutes if you wish. Serve by decorating with apple cubes and crunchy bacon.