Tuesday, May 3, 2016

Cooking with Barbera - What could be more Wonderful?

We appreciate a man who can cook, and when it is iconic winemaker Scott Harvey, you know that he'll be doing that well.

Scott recently whipped up a batch of Mushroom and Barbera Rissoto on a TV show.  Jana Harvey (who has her own winery as well) sent along the recipe:

Wild mushrooms and barbera risotto
Serves 6

5 1/2  C chicken Stock
2 T extra-virgin olive oil
1 small onion, finely chopped
Salt & ground pepper
1 1/2C Arborio rice
½ C Barbera
2T unsalted butter
1# mixed wild mushrooms
Salt & fresh-ground black pepper
1 shallot, minced
½ C freshly grated parmesan cheese
2 T chopped fresh parsley

1. In a medium saucepan, bring the chicken stock to a simmer.

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. Add the rice and cook, stirring for 1 minute.  Add the barbera and cook, stirring until the wine is absorbed.  Add 1 C of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.  Continue adding the stock ½ C at a time, stirring constantly, until nearly absorbed.  Continue adding the stock ½ C at a time, stirring, until it is nearly absorbed between additions.  The risotto is done when the rice is al dente and a thick creamy sauce.  (About 20 minutes)  Season with salt and pepper.

3. Meanwhile, in a large skillet, melt the butter.  Add the mushrooms and shallot, season with S&P 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.

Scott Harvey Wines will be pouring at two upcoming festivals:  Amador FourFires on Saturday May 7, and the Barbera Festival on Saturday June 11

Scott Harvey Wines is located at 10861 Shenandoah Road, Plymouth CA 95669
Call 209 245-3670 for hours
Or visit the website   www.scottharveywines.com

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