PREPARATION
Sauté the onion in olive oil until colorless. Add the rice and cook until transparent, stirring constantly. Douse with white wine and allow to evaporate. Gradually add the apple juice and vegetable stock, stirring constantly. Add the diced apple and lemon thyme just before the risotto has finished cooking. When the rice is al dente, remove from the stove and stir in the parmesan and butter. Season with salt and pepper. Cook the blood sausage slowly in water (below boiling point). Take out of the water, remove the skin and halve the sausage. Arrange the risotto on plates and put the blood sausage on top. Garnish with thyme.