APPLE CIDER RISOTTO WITH CARROT CONFETTI

By Kitchenbee

Found in cooking magazine while waiting to ring out for groceries. Also located on internet through Farmer's Almanac.

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 tsp olive oil
• 1 mediume 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 tblsp butter
• 1/2 cup minced shallots
• 2 cups Arborio rice
• 2 tbslp minced fresh sage leaves, plus whole leaves for garnish
• 3/4 cup shredded Asiago cheese
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Preheat the oven to 350.

Spread the carrot pieces and coins on a baking sheet in a single layer, drizzle with the olive oil, and toss to coat. Roast for 10-15 minutes, or until lightly browned but not crisp. Set aside, reserving the coins in a separate bowl.

Put the apple pieces in a bowl.

In a pan, bring the apple cider to just a boil, then pour it over the apple pieces and set aside for 3 minutes. Strain the apple pieces, reserve the cider, and add the apple pieces to the carrots.

Add the wine to the reserved cider.

In a large pan, bring the stock to a boil, then reduce the heat to low.

Melt the butter in a soup pot over medium heat. Add the shallots and cook until translucent. Add the rice and stir to coat each grain with butter. Add the cider-wine mixture and cook, stirring frequently, until all of the liquid is absorbed. Add the warm stock, 1 cup at a time, stirring constantly, until the rice absorbs most of the liquid before adding more. Allow 25-30 minutes. Add the sage, carrot and apple pieces, cheese and salt and pepper. Stir until the cheese melts.

Transfer to a serving bowl and garnish with carrot coins and sage leaves.