Peel the shallot and cut into rounds, then soften in plenty of butter until golden.
Add the rice and stir to toast it. Pour in the wine and cook, stirring with a wooden spoon until the wine has all evaporated.
Add a ladleful of hot stock to the rice and continue to cook, stirring occasionally and adding stock as necessary.
Meanwhile, wash and finely chop the herbs, peel the apples and cut into cubes; after about 10 minutes, add the herbs and apple to the pan.
Pour in more stock, taste for salt and cook until the rice is al dente (20 minutes total cooking time).
Once the desired consistency is reached, beat in a few knobs of butter and grated cheese, such as Trentino Grana.