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Cook the bacon in a frying pan until it's crispy and set to the side.
Peel the apple and dice it in cubes of 1cm³.
Mince the onion.
Heat the butter in a frying pan and sauté the onions.
Add the rice and cook until it's transparent.
Add the white wine and cook it until the alcohol burns off.
Mix the apple juice, water, and consommé. Slowly add this ⅛ cup at a time to simmering on low heat for 15 minutes (until all the liquid is absorbed).
Add the apple dices and lemon juice to the rice and season it to taste with salt and pepper.
Place the cooked risotto on a plate and top it with the crispy bacon.
Optional: Use black pepper or powdered cheese as toppings.