For this dish I used the Arborio rice. To bring it to readiness need for 16-17 minutes. Keep in mind, however, that the cooking time of white rice depends on factors such as the year in which it was harvested, the storage time of rice and the way it is processed.

Vystelit parchment baking sheet, pour a thin layer of grated cheese, giving the desired shape. Put in a preheated oven under the grill. Once the cheese melts and becomes Golden brown, remove it from the oven and flip with a sheet of parchment on the glass. Give an asymmetric shape of the basket, carefully peel off the parchment and leave to cool. Bring to boil the broth on medium heat. Meanwhile, peel and chop the onions. To cut off part of the peel from the lemon and cut into thin strips, the remaining part of the peel to RUB. Squeeze the juice of a lemon. Clean the Apple and slice. Sprinkle chopped Apple with lemon juice.

Lightly sauté the onions in olive oil, add rice and part of the peel. Gently stir to heat the rice.

Add the wine, when it has evaporated, add a little broth. Continue cooking, gradually adding broth, until soft rice.

Put in the rice, apples, the remaining grated lemon zest and bring to the readiness, if necessary adding the broth. Remove from heat and join the cheese, butter and stir gently.

Put on a plate a basket of cheese and spread half portion of risotto. In the remaining half, stir, pour a spoonful of balsamic vinegar. Add the risotto onto plates. Sprinkle with strips of lemon peel, to decorate with thin slices of dried duck breast and a few drops of sauce based on balsamic vinegar.