Title: Sausage and Apple RisottoOriginal Page from rojects.washingtonpost.com
Arborio rice is a short-grain, starchy rice. I use standard Chinese-style rice (Nishiki brand) which has a similar characteristic.
In a medium saucepan heat the chicken broth to boiling. Reduce heat to low to keep it warm.
In a large (~4 quart) pot, brown the sausage for 4-5 minutes or until done.
Add the apples and onion, cook for an additional 7-8 minutes, stirring frequently.
Reduce heat to low.
Add rice, stir to combine.
Add 1 cup of the chicken broth and stir continuously until the broth is absorbed. Add the remainder of the broth 1/2 cup at a time allowing the liquid to fully absorb each time.
As the last bit of broth is being absorbed, add the apple cider to the saucepan to warm. Add the cider 1/2 cup at a time until absorbed.
Taste the firmness of the rice. Once it is al dente remove the mixture from the heat. Stir in the Parmesan cheese and serve immediately.