Apples

• Melt 1 tablespoon of butter in a large sauté pan. Add the apple slices a cook over medium heat until soft (about 4 or 5 minutes) but still holding their shape.
• Optional Flambé Step: Turn off the burner. Add the liquor to the pan and stir.  Light the alcohol on fire – use a long grill lighter (or toss in a match) making sure you can stand back (see safety notes above). Shake pan back and forth until flame has burned out. Set pan aside.

Risotto

• Bring stock to a boil and than lower to a simmer
• Heat 1 tablespoon butter and 1 tablespoon olive oil in another large sauté pan. Add onion and cook over medium heat until soft (about 3 minutes). Add rice, and cook another 3 minutes. Stir as you go to make sure all grains are coated in butter.
• Add 1 cup of the chicken stock to the rice mixture and stir until the liquid is absorbed. Continue to add stock, about 1/2 cup at a time stirring frequently. Make sure each 1/2 cup of stock is absorbed into the rice before adding more. Continue this process for about 15 to 20 minutes until the rice is tender and creamy but still a bit al dente. 
• Turn off burner. Stir in 2 tablespoons butter, the cheese, and the sparkling wine. Let the risotto rest for a minute or two and then top with the apples and serve.