Heat the butter on low heat, sauté the rice for 1 minute.
Add the brandy and cook for 1 minute, stirring.
Slowly, add the milk in, stirring constantly, followed by the cream, sugar and cinnamon stick. Give it all a good stir and increase the heat to medium and let it come to a simmer.
If using a vanilla pod, split in half with a knife and scrape the seeds out, and add them to the risotto. If using vanilla paste/extract, we'll add it after cooking, for the strongest flavour.
Once the risotto is simmering, lower the heat to medium-low and leave it cooking for 30 minutes, stirring it about 4-5 times during that time, especially towards the end of cooking. Just like regular rice pudding, it may start to catch towards the end.
When it's done, take it off the heat, stir in the vanilla paste if that's what you are using, cover, and leave to rest for 2 minutes.
The Caramelised Apples
In the last 5 minutes of the risotto cooking time, core and slice the apples into wedges, about 8-10 wedges per apple.
Heat the butter on medium-low heat and and toss in the apples when it's melted.
Sprinkle a pinch of ground cinnamon and shake the pan to coat the apples with the butter. Use a spatula if you need to.
Add the sugar and calvados, and once again, shake the pan to mix everything up. Leave to cook, uncovered, for 2 minutes and for the mixture to caramelise.
Dish up the risotto into individual serving dishes.
Top with the apples, drizzling any sauce that's in the pan over the risotto.
Finish off with a very, very light sprinkling of ground cinnamon if you like. Best eaten warm.