Sage gives this dish a flavor similar to that of stuffing. The risotto also takes a bit of color and flavor from the cider.
Servings: 6 - 8
- 1 small sweet potato, peeled and cut into 1/2-inch squares
- 1 teaspoon olive oil
- 6 cups vegetable or chicken stock
- 1 tablespoon butter
- 2 small shallots, peeled and finely chopped
- 2 cups arborio rice
- 1/2 cup apple cider (not apple juice)
- 2 tablespoons finely chopped fresh sage leaves
- 2/3 cup (3 ounces) shredded Gruyere cheese
- Freshly ground black pepper
Preheat the oven to 350 degrees. In a deep baking dish, toss the potato cubes with the oil, spread in a single layer and roast for 10 to 15 minutes, until golden and tender but not crispy.
In a pan over medium-high heat, bring the stock to a boil. Reduce the heat to low and keep warm.
In a heavy-bottomed pan over medium heat, melt the butter. Add the shallots and cook, stirring frequently, just until translucent but not browned. Add the rice and stir until each grain is coated with butter, about 2 minutes. Add the cider and cook, stirring frequently, until it is absorbed.
Add the stock, 1 cup at a time, stirring almost constantly until the rice has absorbed almost all of it before adding the next cup. Once all the stock has been added and absorbed, about 24 minutes, add the sage, sweet potato, cheese, and salt and pepper to taste and stir until the cheese has melted.
From chef Beth Hughes at Dish Caterers in Georgetown.
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