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.

Nutrition Facts

404 calories; 15 g total fat; 11 mg cholesterol; 522 mg sodium. 61 g carbohydrates; 9 g protein;