Step 1

Boil the chicken broth and then adjust to heat to bring it to a simmer. Set aside.

Step 2

Add 2 tbsp. of butter and ½ cup of onions over low heat for 3 minutes. Then add in the rice and 1 cup of apples and sauté for 3 minutes. Mix in the wine and bring to a boil.

Step 3

Add the hot broth in, just covering the rice, and keep stirring until it’s absorbed. Keep adding more broth in ½ cup increments and stir until fully absorbed.

Step 4

Towards the end, add in the remaining cup of apples and cook until creamy. Take off the heat and stir in the parmesan cheese and last 2 tbsps. of butter. Serve the risotto on a plate and top it off with cooked bacon strips.