Recipes, Sides & Appetizers, The Winemaker’s Kitchen
White Wine Risotto with Garden Tomatoes and Herbs
1 shallot, finely minced
1 clove of garlic, finely minced
1 tablespoon butter or olive oil
1.5 cups LaBelle Winery Seyval Blanc or Moscato
1.5 cups (or more) vegetable broth
1 cup half and half
1.5 cups arborio rice
2 tbsp butter
1 cup grape tomatoes
1/4 cup fresh garden herbs such as chives or basil, chopped
2-4 oz Parmesan cheese, grated
The Winemaker’s Kitchen Red Wine Sauce (or wine reduction)
Step 1. In a large sauce pan on medium-low heat, add the butter, shallot and garlic. Heat for 3-5 minutes, until translucent, turn the heat to low. Add the rice and slightly toast it.
Step 2. Next, add 1/3 of all the liquids (broth, milk and wine).
Step 3. Stir continuously until that liquid is absorbed. Then, add 1/3 more of the liquid and stir until it is absorbed, continuing this process until all liquid has slowly been absorbed into the rice. The rice may need additional liquid and if so, add more vegetable broth.
Step 4. Make sure to stir frequently and that there is always enough liquid to prevent the rice from burning. This will take about 30 minutes, so plan to stay close to the stove!
Step 5. When the rice is fully cooked, stir in the cheese (optional) and butter and add salt and pepper to taste.
Step 6. Place pile of rice in bowl and top with fresh tomatoes and herbs and drizzle with The Winemaker’s Kitchen Wine Sauce.