Risotto with Apples, Gorgonzola and Saffron

Method

1. Prepare the crispy spring onion garnish: slice the spring onion (cipollotto) very thinly. Fry in hot oil until crispy. Set aside.
2. Prepare the caramelized apple garnish: take one apple and cut into slightly larger cubes. In a small pot, melt a knob of butter. When it starts bubbling, add a little sugar and saffron with a splash of hot water. Add the apple cubes and cook until the liquid reduces and the apples are colored and caramelized. Set aside.
3. For the risotto: finely dice the shallot (scalogno). In a separate pan, heat a little butter and oil (the oil raises the smoke point). Sauté the shallot until softened.
4. Add the Carnaroli rice and toast for about a minute, stirring continuously.
5. Deglaze with a splash of white wine, stirring until the alcohol evaporates.
6. Cook the rice by adding ladlefuls of water (no broth). Meanwhile, take the second apple, cut it into smaller cubes (finer than the garnish) and add it to the risotto during cooking.
7. When the rice is almost al dente, turn off the heat. Add a knob of butter and the gorgonzola cheese. Stir vigorously to mantecare until creamy. Cover and let rest for 2 minutes.
8. Serve the risotto, topping it with the caramelized apple cubes and the crispy spring onion.