Place stock in a medium saucepan, bring to a boil, lower heat and keep warm.
Heat a large skillet over medium-high heat. Add pancetta or bacon and cook until it starts to brown.
Add onions and garlic and saute until softened, about 2 minutes.
Add rice and cook, stirring constantly, until starting to toast, about 2 minutes more.
Add vermouth or white wine and stir to deglaze the pan. Cook until most of the liquid has evaporated.
Stir in apples and parsley.
Lower heat to medium and begin adding the stock to the skillet, one ladle at a time, cooking and stirring between each addition until almost all of the previous addition has evaporated before adding more. When all the stock has been incorporated, the rice should be creamy and tender.
Stir in nutmeg.
Remove from heat and stir in Parmesan, cannabutter, and butter until melted and well combined.
Cover and let sit for 5 minutes. Season to taste with salt and pepper, stir and serve.