• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Risotto Contadino

Serves 6 - Recipe adapted from Sheridan Rogers' Food Year - Columns from The Sun Herald

 

Ingredients
2 tablespoons olive oil
1 onion, finely diced
100g shelled, fresh peas or frozen peas
300g zucchini, sliced
125ml Pfeiffer 2006 Chardonnay
500g arborio rice
2 litres vegetable stock
150g green beans, sliced into 1 cm lengths
salt and freshly ground black pepper
60g parmesan cheese, grated
150g unsalted butter
extra freshly grated parmesan

 

Method
In a large, heavy pan, heat the oil, add the onion and cook until soft. Add the peas and zucchini, stir and cook for a few minutes. Add the wine and cook until it has evaporated. Add the rice and stir to coat with oil. Start adding the warm stock, a ladleful at a time, letting the rice absorb the liquid before each addition. Halfway through cooking (about 15minutes), add the beans. Continue cooking and stirring until the rice tastes done, but still has a slight "bite" in the centre. Season with salt and pepper. Remove from the heat and stir in the cheese and butter. Cover and leave for a couple of minutes. Serve in hot plates with extra cheese if you wish. Enjoy with a chilled glass of Pfeiffer Chardonnay.

 

This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to you favourite current release Pfeiffer wine and we can share it with everyone.