3 Tbl unsalted butter
4 med Granny Smith apples, peeled, cored and diced
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
1 1/2 cups arborio rice
1/2 cup packed dark brown sugar
4 cups unfiltered apple juice, at room temperature
1 tsp vanilla
dried cranberries
sliced almonds
milk
Coat slow cooker with nonstick cooking spray; set aside. Melt butter in a large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir for 3-5 minutes or until apples begin to release juices. Transfer to slow cooker.
Add rice and stir to coat. Sprinkle brown sugar evenly over the top. Add apple juice and vanilla. Cover; cook on high 1 1/2 to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Garnish as desired.
