Place chicken stock in a pot and warm. Place another pot over low heat. Add olive oil and onion. When the onion is soft
and translucent, add the Arborio rice. Sauté for 2 to 3 minutes. Add the cider. When the cider has been absorbed by the rice, add a ladleful of warm stock. Repeat until all the stock is used. Add the Parmesan, butter and pumpkin pie mix. Remove from oven and let cool. Place in a refrigerator overnight. The next day, form into balls. When ready to serve, place
risotto balls on a baking sheet and place in an oven preheated to 400°F for 8 to 10 minutes. Top with a piece of parsley before serving.