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.

Wash the organic Braeburn apples from Val Venosta and cut them into cubes while the rice is cooking. Add the apple cubes to the rice 5-6 minutes before the end of cooking and stir. Cut the Brie cheese into small pieces and mix it in the rice just before the end of cooking.

When the rice is cooked al dente, remove it from the heat, add the remaining butter (30 g) and chopped pistachios and stir. Garnish your risotto with slices of organic Braeburn apple, chopped pistachios and a few slices of Brie cheese and serve hot.