Creamy Parmesan Risotto with Pinot Gris
Featuring Washington Yakima Valley Pinot Gris
The risotto is a truly impressive dish that is really a meal all on it's own. Risottos are wonderfully luxurious and utterly delicious. They do have a reputation of being difficult to make but with just a little attention and good ingredients, a perfect risotto is your to be had.
Another appealing element of a risotto is it's versatility. A basic risotto is fabulous by itself however, the addition of, say, a variety of sauteed mushrooms, a pinch of saffron, steamed asparagus or the zest of lemon can take this dish to a whole new level.
Basic Risotto Recipe:
5 cups stock, chicken, vegetable or fish
2 Tablespoons butter
2 Tablespoons olive oil
1 shallot, finely diced
2 cups Arborio rice
1 cup dry white wine, such as a Pinot Gris
1 1/2 cups parmesan cheese, finely grated
salt and pepper, to taste
1. In a saucepan bring the stock to a simmer.
2. In another saucepan, melt the butter with the olive oil and saute shallots over low-med heat for about 10 minutes.
3. Add the rice to the shallots and stir, coating all of the grains with the oil and cook for 5 minutes.
4. Add the wine to the rice and stir until the liquid is absorbed. Slowly add the hot stock to the mixture one cup at a time until each cup is absorbed, stirring constantly until rice is is tender but still slightly firm in the center and the mixture is creamy, about 18 minutes.
5. Add the parmesan cheese, salt and pepper to taste and stir well. Serve immediately.