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Toss the fruit with the lemon juice to prevent it from turning brown
In a medium saucepan, combine the apple cider with the chicken stock, and bring to a boil. Reduce to a simmer.
Heat the butter in a large saute pan over medium-low heat. Add 1/2 cup of the fruit and saute for about 2 minutes, until the fruit is slightly soft. Add the rice, and saute until the rice toasts, about 2-3 minutes. The rice should become slightly opaque.
Combine the grappa and the wine and pour into the saute pan with the rice. Cook, stirring, until the wine has evaporated. Add approximately 1/2 cup of the cider/stock, and stir again until the liquid has been absorbed. Continue, adding the liquid one ladle at a time, until the rice is creamy, but still firm, “al dente”. This will take 15-20 minutes. Do not just cook until the stock is gone, the risotto may well be done before you have finished using all of the stock. After the first 10 minutes of cooking, add the remaining apple pieces.
Stir in the cheese, until it has melted. Serve immediately, garnished with the toasted walnuts.
