Mulled Apple Cider Risotto

• 4 cups Apple Cider
• 1/2 teaspoons Salt
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Allspice
• 1/8 teaspoons Cayenne, Or To Taste
• 1 teaspoon (heaping) Cinnamon
• 1/4 cups Honey
• 2 Tablespoons Butter, Divided
• 2 cups Arborio Rice
• 3 cups Water
• 1/4 teaspoons Orange Zest
• Chopped Pecans (optional)

1. Preheat oven to 425F.
2. Warm the apple cider in a pot until simmering, and add salt, nutmeg, allspice, cayenne, cinnamon, and honey.
3. In a medium sized Dutch oven or oven proof pan with a lid, heat one tablespoon of butter. Add rice and toast rice for about 3 minutes, stirring constantly.
4. Pour warmed apple cider mixture into the rice, and stir until it comes to a boil.
5. Cover and bake for 25 minutes.
6. While the rice is baking, warm 3 cups of water and zest half of an orange.
7. When rice is done baking, pour in the water 1 cup at a time until it is incorporated.
8. Stir in orange zest and remaining tablespoon of butter.
9. Serve immediately with chopped pecans.

apple cider, salt, ubc, ubc, cayenne, cinnamon, ubc, butter, rice, water, ubc, pecans

Taken from tastykitchen.com/recipes/holidays/mulled-apple-cider-risotto/ (may not work)