Peel and coarsely chop the apples.

Chop the hazelnuts after roasting them in a dry skillet until golden brown.

Slice the dried apricots into small strips.

In a large saucepan or Dutch oven, melt the butter over medium heat.

Add the rice and sauté, stirring constantly, until the rice grains become translucent.

In a separate medium saucepan, heat the apple juice and white wine.

Dissolve the sugar and vanilla sugar in the liquid and add the lemon zest.

Gradually add the liquid mixture to the rice, stirring constantly, allowing the rice to absorb the liquid before adding more.

When adding the last bit of liquid, also add the chopped apples and apricots.

Continue to cook the risotto, stirring frequently, for about 10 minutes or until the rice is creamy and tender.

Stir in the heavy cream and honey, adjusting the sweetness to taste with lemon juice and additional sugar if needed.

Serve the risotto hot, garnished with the chopped hazelnuts.

Enjoy the delightful combination of flavors and textures in this unique risotto dish!