A simple risotto recipe and an amazing South African Chenin Blanc
June 19, 2009
The other day I cooked risotto for the first time.
I love cooking but I must admit - I find the idea of risotto rather unappealing - I think it has a lot to do with the texture of the dish.
Nevertheless - I attempted one the other night using this simple Jamie Oliver Risotto Recipe and for the most part it was a success (it didn’t convert me but everyone else enjoyed it).
I added both white button and porcini mushrooms, chopped fresh parsley, white wine, butter, Parmesan shavings, a pinch of chilli flakes and a squeeze of lemon to the basic recipe.
You can probably get away with adding just about anything you like to the basic recipe and get away with it - and I suppose herein lies the charm of risotto.
The real highlight of the evening for me though was the wine I chose to pair with the mushroom risotto - an amazing South African Chenin Blanc.
Cederberg Chenin Blanc 2008
Bursting with citrus and mineral flavours. Fresh, mouth watering acidity and a long lingering finish.
The fresh acidity of the wine cut through the rich creaminess of the dish just beautifully - it cleansed the palate, complemented and lifted the flavours of the dish and heightened the sensations on the next bite and sip.
In my opinion - a perfect match.
ps: I also tired Heston Blumenthal’s trick of adding a pinch of instant coffee to the risotto - a surprisingly rewarding little trick.
Posted in Food & Wine, White Wine, Wine Reviews
June 19th, 2009 at 12:51 pm
Yum, sounds rather divine actually - also bit iffy about risotto, but in winter it could quite good.
As for the wine, I have a love hate relationship with Chenin Blanc, that one looks like a good one though.
Have been really enjoying my red wine lately too, Swartland Merlot and Nederberg Pinotage-Shiraz especially!
June 22nd, 2009 at 9:33 am
hey rox - thanks for the comments - will give the two red wines you suggest a go. nederberg seem to be back to their winning ways.
June 25th, 2009 at 7:39 am
Evolution!
I must admit to not really digging Chenin, but then evolution and the need to drink something other than fruity-tooty over-acidic super-ponce Sauvignon kicked in!
Make no mistake, I still consume more Savvy than the per capita wine consumption figure of SA!
Given some great advice from a Chenin Baroness, once - “If you want to drink something serious, drink Chenin” And about 2 weeks back that advice came back with a bang at Ken Forester and Posthouse. My Chilean compadré and i were dazzled by the complexity, quality and utter enjoyment of the Chenins we tasted. From cheap to ultra-expensive they’d beat any cultivar, any day of the week.
And while at Ken Forester’s, we picked-up a bottle of Peter Bayly’s Cape White Port - Chenin at its super best and really a stonkingly amazing Port!
First got to finish a half a bottle of Overgaauw Sylvaner tonight and then me & mrs Plaas will klap a Cederberg.
March 14th, 2010 at 9:29 pm
Uh, risotto is the ultimate comfort food, and in times of crises I haul out some Moreson Premium Chardonnay (loved ‘07 but ‘08 will do the job) and make prawn and spring onion risotto, with spring onions, lemon rind shavings and a touch of soured cream. Life changing! It’s my standard for converting risotto skeptics.
I actually meant to suggest another chenin pairing - I do so love a wooded chenin and Rudera Robusto and a clean veggie risotto (I like asparagus) combine delightfully!
March 16th, 2010 at 11:50 am
crisis that prawn risotto sounds great! thanks for the suggestion and wine pairing catherine. will give it a go!
March 21st, 2010 at 9:37 pm
The most incredible Chenin you will ever taste is made Jean Daneel. He recently released his 2008 vintage. Its beautiful. Try it.