Apple-Raisin Risotto (aka Apple-Raisin d'Etre)

RAPIDLY saute the faerie apples in butter and maple sugar and remove from pan once they are sufficiently browned.
Use the STANDARD method to stir rice into the left-over sauce in the pan and saute for 7 minutes, stirring constantly.
Return the sauteed apples to the pan and add the raisins and warmed buffalo milk. (Don't add cold milk!)
Continue to stir and CAREFULLY add small amounts of milk when needed until the rice is al dente.
TOUCH UP the mixture by stirring in cinnamon. If needed, DOUBLE DOWN with a small amount of extra butter and/or maple sugar to ensure retention of flavor.
Cover and let sit, WAIT for at least three minutes before serving.
Enjoy~

Sticky Rice x 1
Faerie Apple x 1
Cinnamon x 1
Raisins x 1
Maple Sugar x 1
Salted Butter x 1
Buffalo Milk x 1

This popular breakfast masterpiece has fallen out of favor in recent years
due to similarly-flavored tarts which can be popped in and out of the
oven with much less effort.