MOBILIZED BLOG ARTICLES

Vacaza blog articles are randomly featured with individual listings by matching keywords. Every time a listing page is refreshed, different articles will appear. Articles are always presented with the writers image and a reciprocal link to the writers blog or website.

CATEGORIES - General - Arts & Culture - Attractions - Do's and Don'ts - Entertainment - Food & Drink - News - Outdoor Activities - Property - Tips - Other - Dutch

Risotto Al Sagrantino for cold days!

GustoWinetours,Mark and Giselle: Discover Secrets of Umbria - Gustowinetours
www.gustowinetours.com

I thought that as it's so chilly at the moment I'd share a lovely warming Umbrian risotto recipe with you! Risotto to my mind is the ultimate comfort food! Not just for a pasta course, any-time, and if you have enough of it, the only course you need! So ignore the snow on the ground and the frost on the windows and treat yourselves to this fabulous risotto....

Risotto al Sagrantino

450-500ml (16-18fl oz) chicken or vegetable stock, more if needed

85g (3 oz) butter

1 medium red onion , finely chopped

200g (7oz) round grain risotto rice , such as arborio or carnaroli (my personal favorite)

500ml (18 fl oz) Sagrantino, warmed Parmigiana or Grana Padano grated to stir in and serve.

1. Heat the stock in a saucepan and keep it on a very low simmer. Melt half the butter in a shallow saucepan or casserole, add the onion with salt (optional, usually the stock is pretty salty) and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice of your choice and sauté it, stirring constantly, until it absorbs the butter, about 2 minute - the grains become translucent.

2. Stir in about half the wine - it'll sizzle in a very satisfying way! Simmer, stirring, until the liquid is nearly all absorbed. Add a ladle-full of hot stock and continue simmering, stirring gently but constantly. When the stock is nearly absorbed, add the remaining wine.

3. Continue stirring all the time and adding more stock as the last liquids absorb, the stirring breaks down the starches making it beautifully creamy. At the end of cooking, the rice should be tender, still slightly al dente (chewy). This will take 25 to 40 minutes and don't hesitate to use plenty of stock.

4. Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Add a handful of grated cheese, stir through, taste and check seasoning. Serve the risotto in warmed shallow bowls or on deep plates with another generous sprinkling of parmigiana or grana padana. It is best served at once with the rest of the Sagrantino, of course!

If you want a more substantial risotto, I love it with a couple of cooked, finely crumbled up Italian sausages from the local butchers - the butchers are very proud of their homemade sausages, and they're a taste experience a universe away from even the very best that the UK can offer - add at the beginning stages after the first dollop of wine has all but evaporated.

More wine trials of GustoWinetours

More blogs of GustoWinetours

If you would like to comment, login.

Current Comments:

No comments have been made yet. You should make one now!

Link to this Blog:

The permanent link to this blog is:
http://www.vacazadeluxe.com/
blog/92/

Posted	Blog
May 28, 2011	Winery Georg Preisinger - design label
February 11, 2011	Oscar Quevedo jr - Oscars Wine made for you! - Portugal ( @oscarswine )
February 8, 2011	Cognac Tour - video
January 24, 2011	M.Chapoutier Australia Trophy for Best Shiraz at Concours des Vins du Victoria awarded to Harcourt Valley Vineyards
November 6, 2010	What is Wine for us Human by Dejan Panjicanin
October 24, 2010	Aussie Cult wines go through a turbulent period and the emergence of social media age may not help to restore the good image they built over the last 30 years.
September 10, 2010	Domaine des Sablonnettes - Video
September 8, 2010	Profile : Thierry Navarre - Domaine Navarre - France (Languedoc)
August 11, 2010	Profile: Castello Di Verrazzano Wine Tour Part 1, 2 and 3
August 10, 2010	Terra Fossil wines - a new marketing approach - Zombie Red (2009) @terrafossil
August 4, 2010	Douro Family Estates - The history of a pioneering project in the Douro
July 19, 2010	Champagne Appellation - No Second Chance
July 14, 2010	Domaine Kikones, Thrace - Artisans Melina and Vassilis Tassou at work (video)
June 19, 2010	Great ideas for Wine tourism in France and Italy this summer
June 14, 2010	Great Cooking Courses In Italy - a selection
May 31, 2010	Cool inkeepers cook - Umbria - Italy
May 26, 2010	The Chablis wine region
May 25, 2010	Château Palmer - Video
May 8, 2010	A wonderful Spring day for a Gusto Wine Tour!
April 26, 2010	PB Valley Winery - Thailand - World Wine Tour
April 21, 2010	Interesting Food Projects
April 15, 2010	Château Pierre Bise – Coteaux du Layon Les Rouannières vertical & latest releases
April 13, 2010	Cuvée Champagne - Another Champagne Myth?
April 10, 2010	Chateau des Brumes
April 6, 2010	Vinitaly 2010: Interview with Vito Catania, owner of Azienda Gulfi, about the 4 Crus in Sicily
April 2, 2010	Recipes from Le Perchoir blog - Chicken Tagine
April 2, 2010	Black truffle from Umbria, we ate it with tagliatelle
April 2, 2010	One of our Wine Tours...... Umbria Gusto Winetours
March 31, 2010	Where to Eat in Champagne
March 30, 2010	Jeanjean and Laroche Wines: A successful Strategy is all about Momentum
March 30, 2010	Kanonkop, A New Luxury Wine in South Africa
March 24, 2010	Experience the Red Shoe Magic from The View
March 20, 2010	Robert Parker, Bordeaux Primeurs and the New Decade: To be Graceful or not to be
March 20, 2010	Okanagan Villa – A Dream Realized - Wine Trails – Canada
March 20, 2010	First stop Krug - Jiles Halling - Champagne
March 20, 2010	Why an Italian Luxury Wine goes to En Primeur Tasting in Bordeaux?
March 20, 2010	A Day in the Life of a Shepherd: Podere Paugnano
March 15, 2010	Bordeaux En Primeurs: Chateau Gruaud Larose holds a Clinic with Leading International Wine Experts
March 10, 2010	Bue brasato al Barolo - Ox braised in Barolo wine
March 8, 2010	Gusto's Umbrian Wine Adventures - Wine trails Umbria Italy
February 26, 2010	Recipes from Le Perchoir blog - Chicken Tagine
February 19, 2010	San Francisco, Napa, and Sonoma: A First Visit
February 16, 2010	Rosé Champagne - How to Find the One You Love, part 1
February 16, 2010	Rosé Champagne - How to Find The One You Love, part 2
February 16, 2010	Okanagan Villa – A Dream Realized - Wine Trails – Canada
February 16, 2010	Opening a Bottle of Champagne with Style - video
February 16, 2010	Champagne Labels - It's All Back To Front (short version)
February 16, 2010	What are Grower Champagnes and why you should try them.
February 16, 2010	Rosé Champagne - How to Find the One You Love, part 1
February 16, 2010	Tasting the umbrian Olive Oil / Assaggiando l'Olio d'Oliva umbro
February 13, 2010	Wines of Cahors, Capital of Malbec, France
February 13, 2010	South Africa’s top 10 restaurants by Graham Howe
TOTAL:	52