1. Melt 30 g of butter in a pan and sauté thin slices of shallot. Add the rice and stir for a few minutes until it is slightly toasted. Pour the apple cider vinegar and let it evaporate, then add hot stock, one ladle at a time waiting until it has been absorbed before adding
2. Wash the apple, cut it in half without peeling it and remove the Cut it into very thin slices, then into cubes. Place them in a cup and sprinkle with the lemon juice until they become blackened. Cut the Speck Alto Adige PGI into strips and add them to the rice just 5 minutes before the end of cooking.
3. Just before removing the risotto from the heat, add the diced apples, the rest of the butter and the Parmigiano Reggiano. Keep stirring and add some ground pepper.

Garnish the dish with two apple slices, the Speck Alto Adige PGI strips and a final sprinkling of pepper.