Green Apple Risotto

Peel the apple, setting aside the peels, and cut it into 6 slices. Stew it in a pot with water along with the juice of 1/2 lemon for 15-20 minutes, then drain well and blend in a blender or food processor.

Cut the apple peels into very thin strips. Bring to a boil 2 tablespoons of water with 2 tablespoons of sugar. Then turn off the heat, let it cool down, immerse the apple peels, stir well, and let it sit. Peel and mince the shallot. Sauté it in a pan with a little olive oil, then add 1 tablespoon of broth and cook for 2 minutes, stirring. Heat the rice dry in a saucepan for about 3 minutes, then add in 1/2 cup very cold wine and let it evaporate. Then cover the rice with the hot broth, add the shallot and 1 tablespoon of olive oil, and continue cooking for 15 minutes, gradually ladling in more broth.

When the rice is cooked and fairly dry, add the blended apple mixture and stir well to combine. Season with salt and a drizzle of olive oil. Plate the risotto and garnish with a few spoonfuls of burrata, the apple peels in syrup, a few mint leaves, and a generous grind of black pepper.