In a medium saucepan, bring the broth to a simmer over medium heat. Reduce heat and keep hot.

In a small skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced apple and sauté, stirring, until lightly browned, about 10 minutes. Do not let the apple soften, as it will cook further in the risotto. Remove from heat anad keep warm.

In a large saucepan, melt the remaining 2 tablespoons butter over medium-low heat. Add the rice and ham and cook, stirring, for 2 to 3 minutes, or until the rice is well coated with the butter. Add the cider and cook, stirring, for about 2 minutes, or until the cider is absorbed. Begin adding the hot broth, 1/2 cup at a time, and cook, stirring, allowing it to be fully absorbed before adding more, until the rice is almost cooked. Add the dooked apple cubes with the final addition of the stock. The risotto is ready when it is firm but tender and creamy and the center of each grain is no longer chalky, about 25 minutes. You may not need all the broth or you may need more liquid, hot water may be used at this point. Remove from heat, cover, and let stand for 5 minutes.

Place risotto onto a warmed serving platter. Garnish with shaved Asiago, thinly sliced apples, a scattering of sage leaves and a grinding of black pepper. Serve immediately.