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1
Pour the cider into a pressure cooker.
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2
Wrap the sliced onions, garlic, and Cheddar in cheesecloth and tie it with butchers twine.
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3
Add to the pressure cooker and cook for 5 minutes on high pressure.
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4
Let the pressure dissipate naturally.
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5
Open the pressure cooker, discard the cheesecloth package, and strain the liquid into a container to cool.
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6
Cheddar fat will rise to the top and should be skimmed off.
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7
(The fat has a wonderful flavor and can be kept, refrigerated, to add flavor to baked goods, sauces, or soups.)
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8
Reserve the stock to make the risotto.
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9
This makes a bit more stock than is needed for the recipe; the extra stock may be used to reheat leftover risotto, cook other vegetables, enrich a soup, or braise meat.
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10
Put the bacon in a large, cold saute pan and set over medium-low heat.
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11
Cook the bacon slowly, rendering the fat, until the bacon is browned but still slightly chewy.
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12
Strain the bacon and the fat through a mesh strainer set over a bowl.
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13
Reserve the fat.
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14
Transfer the bacon to paper towels, let drain, and pat dry.
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15
Put the bacon in a lidded container and store in the refrigerator.
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16
Set a clean saute pan over medium heat.
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17
When the pan is hot, pour in most of the drained bacon fat; discard the sediment.
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18
Add the diced onions and the salt.
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19
Slowly cook until soft and translucent.
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20
You do not want the onions to take on any color, so adjust the heat as necessary.
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21
Transfer the onions and fat to a heatproof container and store in the refrigerator until you are ready to finish the risotto.
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22
To make the risotto, put 7 cups (1,600 grams) of the apple-Cheddar stock in a large pot and bring it to a simmer.
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23
In a separate large pan over medium heat, cook the onions and bacon fat until they just begin to sizzle, about 1 minute.
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24
Increase the heat to medium-high and add the rice.
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25
Stir the rice to coat it evenly with the fat.
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26
Increase the heat to high.
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27
Pour all of the hot stock into the pan, stirring the rice so it does not stick.
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28
Bring to a boil.
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29
Adjust the heat so the rice boils gently but does not scorch and stick to the bottom of the pan.
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30
Cook for 6 minutes.
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31
Add the grated Cheddar, jalapenos, and reserved bacon pieces.
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32
Stir for 1 minute, then turn off the heat.
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33
The rice will be cooked and can be served immediately, although it benefits from a short (1 minute) rest in the pan.
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34
If you prefer softer rice, simply cook it for an extra minute or two.
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35
If for some reason you need to delay the serving of this risotto, do not worry.
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36
Heat up a bit more stock and stir it into the finished risotto when the time is right.
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37
The rice will not become gummy or gluey, even after resting and reheating.
