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Apone Apple Risotto

Thanks to Ritual for sponsoring this video! Click here http://ritual.com/adam and use code ADAM to get 10% off your first three months with Ritual. #ritualpartner **RECIPE, SERVES 2-3** 1 large or 2 small shallots 1 large or 2 small apples (preferably tart apples) 1 red chili 1 cup (200g) risotto rice 1 12 oz (330 mL) can/bottle of dry hard cider (or less than half the quantity of non-alcoholic apple juice/cider) 10g dried mushrooms any combination of pumpkin spices (cinnamon, nutmeg, ginger, cloves, allspice, cardamom) fresh tarragon manchego cheese or vegan sour cream butter and/or olive oil salt pepper Dice the shallot, apple and chili. Heat a wide pan on medium and coat the bottom with butter or olive oil. Put in the shallot and chili and cook for a couple minutes until softened. Stir in the apples and some pumpkin spices. Put in some more fat and the rice, stir and toast for a minute. Stir in the cider and enough water to get the rice swimming, stir in a big pinch of salt, and let it simmer until mostly absorbed. Meanwhile, pick whole leaves off of a few sticks of tarragon. Stir the risotto and keep adding in small doses of water until the rice is almost cooked to your liking. Turn the heat off. Grind in some pepper, melt in a big knob of butter and a big pile of grated manchego cheese. (You can finish the risotto with vegan sour cream instead of cheese and butter.) Taste for seasoning — you'll probably need more salt. Stir in the tarragon leaves at the last minute then eat.