Step 1

Prepare by heating the water to a boil, and mixing in the bouillon cube. Mix until completely dissolved, then keep warm until you add it to the risotto.

Step 2

Melt the butter in a skillet over medium-high heat.

Step 3

Add shallots and garlic and fry for 2 minutes, until fragrant.

Step 4

Add risotto rice and cook for a minute, until the the butter has been almost completely absorbed.

Step 5

Pour in the apple cider followed by the chicken bouillon.

Step 6

Bring to a slow simmer, then lower the heat so the slow simmer is kept, and stir once. Then do not stir again until it is done.

Step 7

After 16 minutes, the risotto should be done. At this point it should be cooked almost through - but there should still be a solid core in the middle of the rice. The liquid should

Step 8

Remove the pan from the heat and remove the garlic cloves.

Step 9

Mix in the apple pieces followed by Parmesan cheese and apple cider vinegar.

Step 10

Add chopped Marcona almonds and mix well, then taste test and season with salt and black pepper as needed.