In a medium sized saucepan, add the 4 cups of stock and bring to a simmer. Cover and keep hot.
In a large saucepan, cook bacon over medium heat. Cook until crisp and remove the bacon to a paper towel lined plate and leave bacon fat in the pan.
Add the rice, butter, and onion. Cook until onion is tender and rice is toasted.
Add the apple juice and stir to deglaze the pan and remove any brown bits on the bottom.
Add 1 cup of the hot chicken stock. Stir to mix. Bring to a boil. Reduce heat to medium-low and stir constantly until liquid is absorbed. Add another 1 cup of stock, cook stirring until liquid is absorbed.
Add in the diced apples and 1 more cup of stock. Cook while stirring until the stock is absorbed. Add in the remaining 1 cup and cook until rice is al dente and mixture is creamy (about 20-25 minutes total).
Remove from the heat and stir in the goat cheese. Stir until fully incorporated and the risotto is creamy.
Serve topped with crumbled bacon and season to taste with salt and pepper. Serve immediately!