Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 to 8 servings
Category
Course
Preparation Method
Credit
Mona Grandbois, Biddeford, Maine
Sources
Ingredients
2 cups carrot pieces in a variety of colors (e.g., orange, yellow, purple), plus some rounds, or "coins," for garnish
1 1/2 teaspoons olive oil
1 medium apple, pared, cored, and cut into 1/2-inch pieces
1 cup apple cider
1/2 cup dry white wine
5 cups vegetable stock
1 1/2 tablespoons butter
1/2 cup minced shallots
2 cups Arborio rice
2 tablespoons minced fresh sage leaves, plus whole leaves, for garnish
3/4 cup shredded Asiago cheese
salt and freshly ground black pepper, to taste
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