Toast the rice in a heavy pot with a bit of oil.
Wet with hot water and cook for 7 minutes.
Add the black sesame seeds and keep cooking for another 7 minutes.
Peel an apple and cut into 0.5 cm cubes.
Vacuum pack the cubed apples with the juice of the second apple, which you’ve run through a juicer with the skin still on.
Finish cooking the rice, take off heat and add the olive oil, Parmigiano cheese and the rice flour that’s been diluted in a bit of water.
Adjust the salt and pepper.
Serve the risotto on plates, topping with the cubed apples, which you’ve been drained.