Cider risotto with cheddar and pan-seared Cortland apples

For this recipe, we suggest St-Hil Pomme cider, which is perfect for deglazing, and the Cortland apple, which is ideal for pan-searing because it holds its shape well once cooked and stays pleasant to bite into.

Ingredients (4 servings)

For the risotto

• 1 ½ cups Arborio rice (or Carnaroli)

• 1 small shallot (or ½ onion), finely chopped

• 2 tbsp butter (or 1 tbsp butter + 1 tbsp oil)

• ¾ cup cider (we recommend St-Hil Pomme)

• 1 L hot stock (chicken or vegetable)

• 1 ½ cups grated cheddar (ideally sharp)

• Salt, pepper

For the pan-seared apples

• 2 Cortland apples, thinly sliced or cut into small wedges

• 1 tbsp butter

• 1 tsp honey or syrup (optional)

• A pinch of salt

Optional “little extra”: toasted nuts (walnuts/hazelnuts), thyme, crispy bacon, or a touch of Parmesan to finish.

To learn more about the Cortland apple, see the link.

Preparation (35 minutes)

1) Prepare the stock

Keep your stock hot in a pot on the stove nearby—this is the key to a smooth, creamy risotto.

2) Sauté the shallot

In a large pot, melt the butter. Add the shallot and cook for 2–3 minutes until translucent.

3) Toast the rice

Add the rice and stir for 1 minute, until the grains look glossy. This helps create a great texture.

4) Deglaze with cider

Pour in the St-Hil Pomme cider and stir until the liquid is almost absorbed. The cider adds fruity notes and a freshness that balances the cheddar.

5) Cook the risotto

Add one ladle of hot stock and stir gently.
When it’s almost absorbed, add another ladle.
Repeat for 18–22 minutes (depending on the rice) until creamy and al dente.

6) Finish with cheddar

Off the heat, stir in the cheddar. Taste and adjust salt/pepper.
Cover for 2 minutes: the cheese melts and the risotto turns ultra silky.

Pan-seared Cortland apples (while the risotto cooks)

In a skillet, melt the butter. Add the Cortland apples and a pinch of salt.
Sauté for 6–8 minutes: you want them golden, still slightly firm.
Optional: add a drizzle of honey/syrup at the end for a light caramelized effect.

Plating (simple and beautiful)

• Spoon risotto onto the plate

• Top with the pan-seared apples

• Optional: toasted nuts + pepper + a tiny touch of grated cheddar

Serving ideas (to make it a complete meal)

Proteins that pair perfectly

• Roast or pan-seared chicken (simple and perfect with apple)

• Pork sausages (even better if slightly smoked)

• Pan-seared trout/salmon (cider + fish = a great duo)

• Ham (diced and sautéed or served in slices)

Vegetables / a “fresh” side

• Green salad (light lemony vinaigrette)

• Roasted Brussels sprouts or grilled broccoli

• Asparagus (when in season)

• Oven-roasted carrots (a gentle sweetness that echoes the apple)

Extra indulgent touches

• Toasted walnuts or hazelnuts on top

• Crumbled crispy bacon (a classic with apple + cheddar)

Love this risotto and want to discover more cider recipes?
You can find more ideas for cider-based recipes here.

Enjoy!