Breakfast Risotto
 

what you need

3 c. apple juice
2 sticks cinnamon, halved
1 pinch nutmeg
2 c. milk
2 tbls unsalted butter
1 1/2 c. Arborio rice
1/2 tsp salt
1/2 c. raisins

what you do

In a saucepan, combine the apple juice, cinnamon sticks and nutmeg. Bring to a
boil briefely and keep warm.
Melt butter over a low heat. Add the rice and salt and stir until rice begins 
to turn translucent, 2 to 3 minutes. Ladle about 1/2 cup of hot apple juice and
stir rice until it absorbs juice. Continue adding juice about 1/4 cup at a
time until absorbed. 
When all the juice has been absorbed, add 1/2 cup of warmed milk and the 
raisins. Stir until milk is absorbed. Add remaining milk the same way, stirring 
after each addition until fully absorbed before adding more milk. Keep adding
liquid until the rice is cooked, about 30 minutes.
Serve topped with brown sugar and a little milk.



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