Recipe courtesy of Riverview Cellars General Manager Michael Pillitteri (and it's his first original risotto recipe, too!). Chardonnay has the ability to range from acidic to fruity to oaky depending on where and how it's produced. The best will be generously flavoured, but not necessarily heavy-bodied.
Matching a Chardonnay like our 2007 Angelina's Reserve, then, requires a food that will not dominate the palate. Instead, we want something light, maybe airy, and a touch on the rich side. In late 2009, the '07 drinks with that edge of youth to it - refreshing, yet lengthy acid. As 2010 rolls into 2011 (and beyond) that acidity will subside along with the bright citrus fruits, likely replaced with more mature aromas ranging from nuts to butter.
An earthy, rich risotto like this should do the trick at almost any stage of this wine's life. The triple creme cheese, melting in almost like butter, puts the dish into a new stratosphere of flavour and texture. Because of the high-fat nature of the cheese, small, savoured servings are recommended.
Ingredients:
5 Tbps St. Andre triple creme cheese; substitute with other triple creme cheese if St. Andre is unavailable 1 cup chopped Oyster mushrooms 3 cups Italian rice 1/4 cup cream 3/4 cup Angelina's Reserve 2007 3 cups turkey stock 1/4 cup onion minced 2 tsps butter 2 tsps olive oil 1 clove minced garlic 1/4 minced onion
Instructions:
1. Sautee chopped mushrooms in 8-quart pot with butter and olive oil, along with minced garlic and onion.
2. Add rice to pot, flooding gradually with 1 cup turkey stock and a 1/4 cup Riverview Cellars Angelina's Reserve Chardonnay 2007.
3. Let the rice cook and absorb the liquid while constantly stirring. Once dry, flood again with same amount. Repeat until rice is cooked. (It's likely you'll need 3 floods, but having more stock and wine on hand can't hurt.)
4. Having removed the rind, add 5 Tbsps triple creme cheese and stir to integrate into risotto.
5. While stirring, add a 1/4 cup cream.
6. Once ready, plate risotto and garnish with salt or pepper to taste.