Bey­er­skloof Pino­tage Re­serve 2007

House and Leisure Food - - FRONT PAGE -

500ml chicken stock 25ml olive oil 50g but­ter 1 onion, finely chopped 3 cloves gar­lic, finely

chopped 2 fresh pears, peeled

and halved 500g risotto rice 200ml dry white wine 100g Gor­gonzola, cubed 200g radic­chio fresh Parme­san

Serves 4–6

Heat the chicken stock in a pot be­fore be­gin­ning the risotto and keep it on a low sim­mer. Put the olive oil, but­ter, onion and gar­lic in another pot, and sweat gen­tly over a medium heat un­til the onion is translu­cent. Add the pears and con­tinue sweat­ing the in­gre­di­ents for an ad­di­tional three to four min­utes (the pears should re­tain their shape). With a slot­ted spoon, re­move the mix­ture from the pot and set aside, leav­ing as much oil be­hind as pos­si­ble.

Add the risotto rice and coat with the oil. Add half the wine and stir un­til it has evap­o­rated. Add the rest of the wine and keep stir­ring un­til all the liq­uid has been ab­sorbed. Then add the chicken stock, one ladle­ful at a time, al­low­ing it to be ab­sorbed by the risotto mix­ture (this should take around 25 min­utes). Test the rice: it should be (firm to the bite), not mushy. Add the onion-and-pear mix­ture and mix through gen­tly. Just be­fore serv­ing, fold in the Gor­gonzola and radic­chio, and serve with grated Parme­san.

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