Cranberry Apple Risotto

A delicious creamy Thanksgiving side dish made with apple cider, dried cranberries, almonds and mascarpone cheese




½ cup extra-virgin olive oil 2 cups arborio rice 1 cup apple cider About 6 cups of hot chicken stock or vegetable stock ½ cup sweetened dried cranberries ⅓ cup almond slivers ½ cup mascarpone cheese 4 tablespoons unsalted butter, cut into small pieces

Nutritional information

No nutrition information available


In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the apple cider and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the dried cranberries and almond slivers and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the mascarpone and butter to give the risotto a nice, creamy finish.