Let butter begin to melt in a pan and briefly sauté the rice.

Add the sugar, and when it begins to caramelized, deglaze with wine and infuse with milk.

Slice open the vanilla bean and add to the pan along with the cinnamon stick.

Now let the risotto cook, stirring occasionally.

Slice the apple thinly.

When the risotto is almost done, remove the cinnamon sticks, add the apples, and flavor with lemon juice.

Serve with apple chips, prepared according to the recipe.