Preparation:
Heat the olive oil in a pot, add the finely chopped onion and the rice. Deglaze with white wine and reduce.
Every few minutes, add broth to the risotto until covered. Continuously stir for approx. 12 mins.
Add salt, pepper, rosemary, and the KIKU apples.
At the end of the cooking time, finish by adding butter and Parmesan cheese.
