So I took a little bit of a break over the summer (okay, and half of September as well). The weather in London was great, one of the nicest summers since we moved here, and just when it got a little cool in late August, we went to the US to visit family and friends, and enjoyed a little more sunshine at the same time. By the time we got back, it had warmed up here and we had a lovely trip to the Isles of Scilly, where I drank a lot more cider than wine (in fact, I’m not sure I had any wine at all). But now back to the wine drinking!
My partner and I have stopped eating red meat (he had done so once before, for about six months until the call of bacon lured him back), so this week I selected a meatless recipe that will go well with red wine (technically it’s vegan but not the way I prepared it). The recipe can be found at the kitchn and was really tasty – the caramelized onions really added a wonderful flavour.
I followed the recipe almost exactly, but substituted chicken stock for the vegetable stock, so my version wasn’t vegetarian. And instead of soured cream, a dollop of gorgonzola added a nice creaminess as it melted from the heat of the risotto. There’s a bit of slicing and dicing involved (Mom, in case you were wondering if I ever used the mandoline you got me, the answer is yes!) but otherwise straightforward. Timing-wise, I forgot to set the timer when I put the rice in the oven and so it was a little over done (there’s a very good chance I left it in longer than advised). Next time, I’ll start the onions earlier as well as they took the longest to finish. In fact I might just do both on hob (or undercook the rice in the oven and finish on the hob so I have better control over the doneness).
For the wine pairing, a pinot noir would have worked nicely but I was really in the mood for a Rhone wine, so I chose the 2009 Serabel Chateauneuf-du-Pape, A rich full-bodied wine, with black cherry and hints of earthiness, the wine was a lovely match for the risotto.