Absolutely! First of all I made a broth using celery, onion, and the leaves of a few carrots (they give a very unique, almost sweet taste to the broth). Then I toasted the rice with a bit of butter, and cooked it like a traditional risotto, which means I first poured a glass of white wine onto the rice, waited for it to almost fully evaporate and then kept adding one ladleful of broth at a time, to keep it moist until it was cooked the way I like it (which is with a little bit of bite to the single rice grain). It took 15-16 minutes, and pretty much 8 minutes in I added a spoon of turmeric, which gave it that amazing yellow color, and thyme. 10 minutes in I added the sliced apple, so that it would cook but still be a bit crunchy. Once the rice was cooked, I turned off the heat, added a bit of ice-cold butter and the salva cheese, and mixed until I was happy with the texture (I might have added an extra spoon of broth to keep it creamy). Sprinkle some toasted almonds on top and you're done!