Sweeter than traditional risotto, this dish from Rapid Creek Cidery works beautifully as a side to chef Matt Steigerwald's Roast Chicken with Mushroom Jus (recipe also available on midwestliving.com).
In a medium saucepan, bring 3 cups stock and the cider just to a simmer. Cover and keep warm.
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add garlic and crushed red pepper; cook until tender and fragrant, about 2 minutes more. Add rice and increase heat to high. Cook, stirring, for 2 minutes. Add a pinch of salt. Remove from heat. Carefully add wine; return to heat. Cook and stir until nearly evaporated, about 2 minutes. Add 2 cups of the warm stock mixture. Bring to boiling. Reduce heat to medium-low and stir constantly until liquid is absorbed. Continue adding additional stock mixture, 1/2 cup at a time, stirring until liquid is absorbed. Cook until rice is al dente and mixture is creamy (about 25 minutes total).
Stir in apple, thyme, butter, cheese, vinegar and lemon zest. Add some of the extra stock, if needed, to loosen. Season to taste with salt and black pepper; serve immediately.