Peel and core the apples. Set aside half of one apple, slice the rest into wedges, and steam them for 10 minutes. Once tender, blend until smooth to form a purée.
Toast the rice in a heavy-bottomed saucepan, deglaze with the white wine, and stir.
Begin adding the boiling broth one ladle at a time, always waiting until it is absorbed by the rice before adding another ladle.
Once the rice is cooked to al dente, remove from the heat and vigorously stir in (mantecare) the apple purée, the cold butter, a drizzle of olive oil, and the grated Pecorino.
Ladle the risotto onto individual plates and finish with a few small cubes of fresh apple (cut from the reserved half) and a drizzle of traditional balsamic vinegar.
