Pour the apple cider into a pan and bring it to a boil. Reduce the heat and allow to simmer until you have reduced it to ¼ cup. Set aside to cool slightly.
Combine the chopped pecans and the maple syrup. Spread them out on a parchment lined baking pan and bake for 12-15 minutes at 300℉. Remove from the oven and allow to cool. The nuts will crisp up as they cool.
Add the milk, heavy cream, sugar, salt and arborio rice to a 2 quart saucepan.
Bring to a gentle boil, then reduce the heat to simmer whereyou can just see the bubbles breaking the surface. Let the mixture simmer for about 40 minutes.Gently stirring about every 5 minutes to make sure the mixture is not stickingto the bottom of the pan.
At this point the rice should be tender and most of the liquid should have been absorbed by the rice.
Next place the egg yolk in a bowl and gradually add about 2 tablespoons of the pudding to the egg yolk while whisking.
Add the egg mixture back into the pudding and stir until combined. Continue to simmer another 5 minutes. The mixture will start to thicken slightly.
Remove from the heat and add the reduced apple cider and stir to combine.
Divide the pudding into 4 servings. Serve warm or cover with plastic and chill.
Serve with a dollop of slightly sweetened whipped cream and candied pecans.