Mulled Apple Cider Risotto

Preheat oven to 425F.

Warm the apple cider in a pot until simmering, and add salt, nutmeg, allspice, cayenne, cinnamon, and honey.

In a medium sized Dutch oven or oven proof pan with a lid, heat one tablespoon of butter. Add rice and toast rice for about 3 minutes, stirring constantly.

Pour warmed apple cider mixture into the rice, and stir until it comes to a boil.

Cover and bake for 25 minutes.

While the rice is baking, warm 3 cups of water and zest half of an orange.

When rice is done baking, pour in the water 1 cup at a time until it is incorporated.

Stir in orange zest and remaining tablespoon of butter.

Serve immediately with chopped pecans.