Cut the onion into large cubes and fry it in a little oil in a pan until crispy brown, degrease it on kitchen paper and set it aside for the time being.
Peel and core the apples and cut into cubes. Melt the 2 tablespoons of butter in a pan, add the 2 tablespoons of raw cane sugar and stir. When the sugar has dissolved and a light brown caramel has formed, add the apple cubes and let them caramelize for about 3 minutes while turning.
Then deglaze with 150 ml of cider and boil down over medium heat until a very thick syrup has formed that has wrapped itself really nicely around the apple slices. Now season with fleur de sel. Put in a bowl and set aside for now.
Put some oil in a saucepan and add the shallot and garlic and sauté until translucent, then add the risotto rice and let it simmer until it is translucent. Then deglaze with the rest of the cider and simmer while stirring over medium heat until the rice has completely absorbed the cider.
Now you always fill up with vegetable stock, which should always be hot (so as not to constantly interrupt the cooking process), always enough to just cover the rice. The temperature shouldn't be too hot. Stir every now and then.
After 18 minutes, but no later than 20 minutes, the rice should be perfect. It should be nice and soft on the outside and still have a slight bite on the inside. In this respect, the amount of the vegetable stock is only a guideline. Sometimes you don't need everything.
When the risotto is ready, I add a piece of butter and the grated Parmesan under it, stir in well. And now it is seasoned with salt and pepper. Finally, fold in the roasted onion, caramelized apples and parsley.