Mushroom Risotto with Spring Vegetables Recipe

Served at the 2019 Farmers’ Table Wine Trail, Robller Winery 1 cup Arborio Rice 1 tbsp Olive Oil 1 large onion, chopped 1 cup chopped mushrooms 1 cup chopped asparagus ¼ cup Cool Cow Asiago cheese, grated 4-5 cups hot chicken stock ½ cup Röbller Vidal Reserve...

Savory Heirloom Corn Grits with Bacon from Robller Winery

Served at the 2018 Wild Bacon Wine Trail Stock: 1 Bottle of Seyval 6 Cups of Chicken Stock 6 Cups of Water ¼ Cup of Minced Dried Onion 1 Cup of Dried Shitake Mushroom 1 tbl Celery Salt 1 tbl Coarse Black Pepper Add all ingredients into a stockpot and bring to boil....

Layered Mashed Potato Bake from Bias Winery

Served at the 2017 Holiday Fare Wine Trail 4 lbs. Russet or Yukon Gold potatoes, peeled and cubed 3 lbs. Sweet potatoes, peeled and cubed 2 pkgs. (8 oz. each) spreadable chive & onion cream cheese, divided 1/4 cup shredded Colby-Monterey Jack cheese 1/3 cup milk 1...

Wine-Marinated Berry Medley from Bias Winery

Served at the 2015 Berries & BarBQ Wine Trail 16 oz. fresh or frozen mixed berries 1-2 cups sugar 1 cup Raspberry Weisser Flieder   Rinse berries and place in medium bowl. Pour sugar over berries and place in refrigerator for 2-3 hours. Remove form...