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Posts Tagged ‘wine recipes’

A Vintage Cellars Recipe: Wild Rice Mushroom Risotto

November 15th, 2013 No comments
Wild Rice Mushroom Risotto | Wine Recipe

Photo Credit: Jason Gibb

Here’s a delicious recipe perfect for your Thanksgiving meal that will feature your favorite cooking wine! This risotto is a simple but hearty dish that will go well with almost everything on your dinner menu.

Wild Rice Mushroom Risotto

Ingredients

  1. 5 1/2 cups chicken stock, preferably homemade
  2. 2 tablespoons extra-virgin olive oil
  3. 1 small onion, finely chopped
  4. Salt and freshly ground pepper
  5. 1 1/2 cups arborio rice (10 ounces)
  6. 1/2 cup dry red wine
  7. 2 tablespoons unsalted butter
  8. 1 pound mixed wild mushrooms, thinly sliced
  9. 1 shallot, minced
  10. 1/2 cup freshly grated Parmigiano-Reggiano
  11. 2 tablespoons chopped flat-leaf parsley
Instructions
  1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
  2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
  3. Add the rice and cook, stirring, for 1 minute.
  4. Add the wine and cook, stirring until the red wine is absorbed.
  5. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
  6. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

Make Your Own Sangria

July 3rd, 2012 No comments

While wine purists may roll their eyes at this post, making Sangria has become a popular topic.  Taken for what it is, basically a mixture of wine and fruit, Sangria is often a summertime “gateway beverage” that leads non-wine drinkers to eventually explore the richly-rewarding world of wine.  (Some folks say wine coolers act in a similar way.)  While Sangria tends to be very fruity and sweet, the good news is that you can control its sweetness if you make it yourself.  What is more, Sangria pairs well with just about every kind of BBQ sauce, especially sauces rich with honey flavor.  This means it’ll be enjoyed at almost any cookout.  And, of course, it’s a great addition to Caribbean meals.

Here’s what you’ll need:

Pitchers of Sangria (image from Wikipedia)

  • 1 bottle of red wine (Rioja is used most often)
  • 1 cup peach-flavored rum
  • 1 lemon
  • 1 lime
  • 1 orange
  • 1 apple (cut into chunks)
  • 2 cups club soda
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 6 strawberries, halved
  • 3 tablespoons of sugar (or more)

Pour the wine into a big pitcher.  Cut the lemon, lime, and orange into wedges.  Squeeze the juice out of each wedge into the pitcher, then throw in these “squeezed” wedges.  Pour in your rum, then your lemon juice and orange juice.  Stir in 3 tablespoons of sugar.   Chill!  When ready to serve, add apples, strawberries, club soda, and ice (if desired.)

If your BBQ sauce is too acidic, or if your Sangria needs to be sweeter to combat other big dinner dishes, simply add more sugar as needed.  You can even experiment by altering the other ingredients.  Have fun!  Give this recipe a whirl on one of this year’s final summer days.

Easy Port Wine Sauce

August 26th, 2011 1 comment

Though a perfect addition to any winter dinner, this easy-to-make port wine sauce recipe is ideal for those later, cool days of summer–those days when you can “sense” that fall is just around the corner!

You’ll need a bottle of your favorite port wine, 1 tablespoon butter, 2 tablespoons chopped shallots, 1/2 cup of mushrooms (thinly-sliced), 1 tablespoon of cream, 1/2 cup of beef or chicken stock, thyme, rosemary, dried oregano, salt, and pepper.

In a deep frying pan, melt the butter. Sauté the mushrooms and shallots over medium heat. When done, add about 1/2 a cup of port wine, plus the other ingredients listed above: cream, beef or chicken stock, and a pinch of thyme, rosemary, dried oregano, salt, and pepper. Stir well, and reduce heat to low once the mixture boils. Simmer, while stirring occasionally, until your main dish is almost fully-cooked, then remove the sauce from heat for 2-4 minutes. (Sauce will naturally thicken.) Drizzle your port sauce liberally over your main dish, and even side dishes, and serve. Watch for smiles, and listen for “yummy” sounds! This sauce makes a delightful companion to almost any dish with beef, chicken, pork, veal, turkey, goose, bass, figs, eggplant, and (for those of you who have overcome your childhood aversion) Brussels sprouts! Enjoy this sauce with a glass of your favorite port now, as a precursor to the colder months ahead.

Port wine sauce with veal and assorted vegetables

Image courtesy of finestchef.com