Directions
Place chicken stock in a pot and warm.
Place another pot over low heat.
Add olive oil and onion.
When the onion is soft and translucent, add the Arborio rice.
Sauté for 2 to 3 minutes. Add the cider.
When the cider has been absorbed by the rice, add a ladleful of warm stock.
Repeat until all the stock is used.
Add the Parmesan, butter and pumpkin pie mix.
Remove from oven and let cool.
Place in a refrigerator overnight.
The next day, form into balls.
When ready to serve, place risotto balls on a baking sheet and place in an oven preheated to 400°F for 8 to 10 minutes.
Top with a piece of parsley before serving.