Slice apples across lengthwise into ¼ inch rounds, thinly slice each round into match stick lengths, toss in a large mixing bowl with 1 teaspoon lemon juice.

Reserve 1 cup match stick apples, set aside

Thinly slice 3 celery stalks, combine slices with apples

Add ½ cup mayonnaise, ½ teaspoon salt, 1 tablespoon sugar to cut apples and celery and toss, cover and refrigerate until ready to use

Diced the reserved match stick apples, you should have about 4 tablespoons

Dice 1 stalk celery, combine diced apples and celery with a pinch of salt and ½ teaspoon sugar

In a medium saucepan, over medium high heat, melt 1 teaspoon butter

Saute diced celery and apples until Al dente, (tender but not soft), remove from pan and set aside

Heat 4 cups apple cider in a saucepan, keep warm

Add walnuts to non-stick pan, turn heat to medium, sprinkle 1 tablespoon sugar over nuts, allow sugar to melt, When sugar is almost melted or begins to caramelize, stir or toss walnuts to coat evenly. Pour candied walnuts out onto a piece of waxed paper and sprinkle with cayenne pepper, cool and rough chop

Add 1 teaspoon butter and ¼ teaspoon olive oil to the same pan the apples were cooked in.

Stir in 1 cup arborio rice, saute for 3-5 minutes stirring occasionally to coat rice kernels

Begin making risotto by adding 1 cup of apple juice at a time to sauteed rice, allow liquid to absorb, and continue adding liquid 1 cup at a time, until all 4 cups are incorporated, this will take about 25 minutes. Risotto should be tender but not mushy, more liquid can be added if the rice is still tough, add 1 cup water until absorbed and test again until desired consistency.

Turn heat off.

Add cooked apples and celery and 1 teaspoon butter to risotto mixture, stir to combine. Finally, add ½ cup mayonnaise. Season with additional lemon juice, and salt to taste

Ladle ½ cup risotto portion onto plate, top risotto with prepared Waldorf salad, and sprinkle with candied cayenne walnuts