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1
In a saucepan, combine apple juice, cinnamon sticks and nutmeg.
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2
Bring to a boil over medium-high heat; immediately reduce heat to low and keep warm.
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3
At same time, in a separate saucepan, warm milk over medium-low heat; turn off heat and keep warm.
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4
In a large, non-aluminum saucepan over medium-low heat, melt butter.
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5
Add rice and salt and stir with a wooden spoon until rice begins to turn translucent, 2 to 3 minutes.
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6
Ladle about 1/2 cup of hot apple juice and stir rice until it absorbs juice.
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7
Continue adding juice about 1/4 cup at a time until absorbed.
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8
When all the juice has been absorbed ladle in about 1/2 cup of warm milk along with raisins.
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9
Stir until milk is absorbed.
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10
Add remaining milk the same way, stirring after each addition until fully absorbed before adding more milk.
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11
All liquid will have been added and rice will be tender in about 30 minutes.
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12
Test a few kernels; they should be al denta --- creamy on the outside but firm to the bite at the center.
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13
Remove pan from heat, cover and let stand for about 5 minutes.
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14
Isdle risotto into warmed individual bowls.
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15
Pass brown sugar and milk or half-and-half at table to be added to taste.
