Ingredients

• 300 g Arborio rice
• 150 g Fresh cranberries
• 100 g, grated Migneron de Charlevoix cheese
• 100 ml Quebec ice cider
• 1 small, finely chopped Yellow onion
• 1 L, hot Vegetable or chicken broth
• 2 tbsp Unsalted butter
• 1 tbsp Extra virgin olive oil
• 2 tbsp, chopped Fresh parsley
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tbsp of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

2. 2

   Add the Arborio rice and stir for 1 minute until the grains are translucent at the edges (nacré).

3. 3

   Pour in the ice cider and let it reduce completely, stirring constantly, until the liquid is absorbed.

4. 4

   Add one ladle of hot broth and stir until absorbed. Continue adding broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process will take approximately 18-20 minutes.

5. 5

   Halfway through the rice cooking (after about 10 minutes of adding broth), stir in the fresh cranberries.

6. 6

   When the rice is creamy but still slightly al dente, remove from heat. Stir in the remaining tablespoon of butter, the grated Migneron de Charlevoix cheese, and half of the chopped parsley.

7. 7

   Cover and let rest for 2 minutes.

8. 8

   Serve immediately, garnished with the remaining parsley and a grind of black pepper. Adjust seasoning as needed.