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["1) In a saute pan, combine the olive oil (you don't need much, just a little to keep the pancetta from initially sticking) and pancetta over medium heat. Add garlic. Saute for a few minutes- the garlic can brown lightly, and the fat from the pancetta will start to render. The pancetta should get cooked, but probably won't get crispy. If, after the fat is rendered, you think there's too much in the pan, just pour some off. You don't need more than maybe a few tablespoons in the bottom of the pan to coat the rice.", "2) In a small saucepan, heat the apple cider and chicken stock (mixed), until it's steaming, but not boiling. Add the cinnamon, dry mustard, and maple syrup, and mix in.", "3) Add the rice to the saute pan and stir for ~ 2 minutes, until it is almost opaque. Add the cider/stock mixture by the ladleful until the rice is just covered, and turn the heat up to high. Bring the liquid to a boil. Cook, stirring, until the stock begins to be absorbed. As the level of stock drops, add more by the ladleful to keep the rice covered, and stir almost constantly. The rice should cook for probably about 20 minutes, until it is plumped and al dente, but tender and creamy.", "4) Remove the rice pan from the heat, add the butter and parmigiano, and mix until the butter is melted and the cheese is mixed in.", "", "Makes 4 dinner size servings or around 6-8 side servings."]
