This is the basic risotto recipe. It's modular in that it can easily be adjusted to various specific recipes. Adding one flavorful but rather tough vegetable along with the onion, or using a vegetable stock made with a more delicate vegetable and adding the vegetable pieces at the alst stages, or substituting the Parmigiano Reggiano with another (melty!) cheese, or in a billion other ways. In other words, essentially risotto is not a recipe, it's a technique. And its mainly the technique that I want to explain here.
This is traditional Pugliese recipe, a bit modified at home by my granny.
Simply made up with whatever I had handy in the fridge for a quick dinner.
The name refers to a 1967 (I think) great movie. I made this to use up a couple apples before they went bad. A traditional Italian apple cake, with a twist.