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1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/2 cup sweet white wine (moscato)
2 cups apple cider
1 cup water
1 teaspoon ground cinnamon
2 medium apples, peeled, cored and diced
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 cup heavy cream
Pinch of salt
Optional toppings: caramel sauce, toasted pecans and whipped cream
In a medium saucepan, combine water and apple cider, and bring to a simmer.
In a large saucepan or Dutch oven, melt the butter and olive oil over medium heat.
Add the Arborio rice and sauté for 2 to 3 minutes, stirring constantly until the rice is toasted.
Pour in the wine and stir until it is mostly absorbed by the rice.
Once the wine is absorbed, add one ladleful of apple cider to the rice at a time, stirring frequently.
Allow the liquid to be absorbed before adding the next ladleful.
Continue until rice is almost al dente, about 15 to 20 minutes.
Add the apples, cinnamon, brown sugar and vanilla extract.
Continue cooking until apples are tender, about 5 minutes.
Lower the heat, and gently stir in the heavy cream.
Cook for 2 minutes to warm the cream and meld the flavors together.
Season with a pinch of salt.
Serve the risotto with a drizzle of caramel sauce, toasted pecans, whipped cream and a sprinkle of cinnamon.
