Autumn risotto with radicchio and apple

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 10 slice(s) Bacon , (breakfast bacon)
• 2 tbsp butter
• 350 g risotto (Arborio)
• 50 ml red wine
• 125 ml apple juice
• 2 tbsp vegetable broth, instant
• 60 g Parmesan
• 1 small radicchio
• some thyme
• 1 m.-sized apple, (red-skinned)
• 1 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onion. Finely chop 6 slices of bacon. Heat the fat in a saucepan. Fry the bacon until crispy. Add the onion and rice, sweat until translucent, and deglaze with the red wine. Heat the apple juice and 0.9 liters of water and dissolve the instant vegetable stock in it. Simmer over low heat for about 20 minutes, adding warm apple stock frequently. Grate 40g of Parmesan cheese. Fry 4 slices of bacon in a pan without fat until crispy. Trim and wash the radicchio, and cut into strips, leaving a few leaves for garnishing. Wash and pick the thyme. Wash, core, and finely dice the apple. Fold the thyme, radicchio strips, apple, and grated Parmesan into the risotto. Season with salt and pepper. Arrange the radicchio leaves on four plates and arrange the risotto on top. Grate 20g of Parmesan cheese over the top. Garnish with strips of bacon.