Ingredienti:Per 4:
400 g riso
1 cipolla
burro
olio
vino bianco
brodo
2 mele acidule
50 g fontina
1 bicchierino marsala
Soffriggere la cipolla tritata con una noce di burro e poco olio, unire il riso e farlo tostare. Spruzzare di vino e portare a cottura unendo, poco alla volta, il brodo. A metà cottura unire la polpa a dadini delle mele, la fontina a lamelle e il marsala.
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