Chop the onions and fry in a pan with some oil over a low heat. When the onion has softened, turn up the heat, add the rice and toast for 1-2 minutes stirring all the time. Pour over the white wine and after 30 seconds start stirring. When the wine has evaporated add enough stock to cover the rice, add a tablespoon of curry powder and cook the rice stirring often and adding more stock whenever it starts to dry out. When the rice is cooked remove the pan from the heat and allow to rest for at least one minute, then add the goat’s cheese, the Parmigiano Reggiano cheese and the butter, and cream.
Without peeling, slice the apples not too thickly and cover with salt and sugar. Leave to rest for about ten minutes. Heat a drizzle of oil in a pan and sear the apple slices after removing the liquid they will have produced when marinating. Set aside.
Peel the apples, putting the skin to one side, then finely slice the redder parts of the flesh and combine with the peel. Pour over the lemon juice. Dry in the oven at 40° C until they have lost all their moistness then finely blend and conserve in a jar to garnish the dish.
Serve the risotto on a wide plate, place the apple slices directly on the rice and sprinkle over the apple powder. Serve immediately.