Combine broth and 1 cup water in a medium saucepan; heat to a very gentle simmer.

In a second medium saucepan, heat 1 tablespoon oil over medium heat; add onion, reduce heat to low and cook 2 minutes. Add rice; cook, stirring, 1 minute, then add wine and cook, stirring, until liquid is mostly absorbed. Add about 1/4 cup broth mixture; reduce heat to low and cook, stirring frequently, until liquid is mostly absorbed.

Add 1/4 cup broth; cook, stirring frequently, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring frequently, and allowing each addition to mostly absorb before adding the next, until rice is tender yet still slightly firm to the bite (you may have broth leftover). Stir in cheese and 1/2 tablespoon butter. Spread rice on a baking sheet, set pan over a wire rack and let cool.

Meanwhile, in a medium skillet, heat remaining tablespoon butter over medium heat until melted. Add apple and shallot; cook, stirring occasionally, 5 minutes, then stir in sugar and generous pinch each salt and pepper. Cook 1 minute more, then transfer pan contents to a blender. Wipe out skillet and set aside.

To blender, add 1 tablespoon oil, vinegar and 1 tablespoon water; purée sauce until smooth; set aside. Divide lettuce among 4 short glasses or small plates.

Shape cooled rice into 12 balls (rice will loosely hold together); wrap each ball with 2 strips speck, in a crisscross manner. In skillet, heat remaining tablespoon oil over medium-high heat. Add rice balls and cook, turning occasionally, until lightly golden on all sides, about 2 minutes. Using a slotted spoon, transfer balls to a plate. Thread balls onto skewers. Arrange skewers in prepared glasses, then spoon sauce over the top. Serve warm.