To cook risotto I used the Mistral rice Arborio.

In a saucepan, heat 5 g of butter and olive oil, place the rice and mix well.

Increase the temperature and pour in the wine. Stir the rice and let it simmer for 2-3 minutes. Reduce heat to low and gradually, in small portions, pour into the pan broth. A new batch of broth to pour when absorbed the previous one. Cook rice, stirring constantly. It is supposed to be creamy and soft. Remove the pan from the stove.

For the risotto you will need grated Parmesan, goat cheese, Gorgonzola cheese or other blue cheese and an Apple, chopped into small pieces. Apple sprinkle with lemon juice.

Add the risotto with the remaining butter, a handful of grated Parmesan cheese, Gorgonzola, goat cheese, chopped Apple. If necessary, add salt and pepper. Cover pot and let stand a few minutes. At this time, lightly toast them in the pan walnuts.