Ingredients

How to make it

  • In a small bowl, cover dried cranberries with boiling water. Set aside.
  • Warm milk, cinnamon and salt to just under boiling point. Cover and set aside, keep warm.
  • In a heavy, deep sauté pan warm oil over medium heat.
  • Add apple and cook, stirring frequently, 1 to 2 minutes.
  • Add rice and cook, stirring constantly, 30 seconds.
  • Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
  • Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
  • Add sugar and mix well.
  • Add 1/2 cup of the milk to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed.
  • Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and creamy.
  • Remove from the heat
  • Drain cranberries and stir into risotto, along with vanilla and maple extracts.
  • Serve warm with maple syrup, if desired.

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  • borinda 16 years ago
    Oh does this sound good!
    Was this review helpful? Yes Flag

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