Risotto in sparkling wine with green apples

For 8 people
600 g Carnaroli rice
1 liter of vegetable stock
750 ml spumante dolce
1 small red onion
2 Granny Smith apples
3 tablespoons extra virgin olive oil

Chop the onion finely and brown in hot oil, being careful not to burn it.
Add the rice and stir because it soaks up; after a few minutes, pour the bubbly.
Continue cooking, adding the bubbly alternating with hot broth as the liquids are absorbed.
Half-cooked (about 8 minutes) add the apple peeled and diced small.
When the rice is cooked, whip it with 1 tablespoon of olive oil and serve it after we did sit for a few minutes.