Lemon and Toasted Almond Risotto

The fresh and uncomplicated lemon, parsley, and toasted almond flavors in this risotto bring out the crisp, brightness of the Uproot Sauvignon Blanc. This dish also pairs perfectly with simply prepared fish and chicken, which are also natural partners to the wine.

Serves 4 to 6

Ingredients

  • 1/3 cup raw almonds, coarsely chopped (measure before chopping, and feel free to use more, to taste)
  • 2 tablespoons olive oil
  • 1 cup finely chopped shallots
  • 2 cloves of garlic, coarsely chopped
  • Salt and pepper to taste
  • 1 cup arborio rice
  • 1/2 cup Sauvignon Blanc (plus a glass for you to enjoy while stirring the pot!)
  • 3 to 4 cups of light vegetable broth
  • 1/4 cup finely chopped parsley leaves
  • Juice and zest of two small Meyer lemons (or one medium regular lemon)
  • 1 cup of cooked oat groats in their cooking liquid (up to about 1/4 cup of liquid) (optional but recommended)*

Method

  1. Heat the oil in a wide heavy pot. Add the chopped almonds and cook, stirring, just until fragrant. Once most of them have turned light brown, remove immediately from heat.
  2. Add the shallots and stir to coat with the oil. Sweat them, covered, over medium low heat for about five minutes, stirring after 2 minutes. Add the garlic and a good pinch of salt and cook, uncovered, for about thirty seconds, stirring.
  3. Turn the heat up to medium and add the rice, stirring constantly to mix it thoroughly with the aromatics and oil.
  4. Add the wine. Let it cook down for a minute or so, and then add about one half cup of the stock, stirring constantly. Once the stock is mostly absorbed, add another half cup or so of stock, stirring all the while. Continue to do this until you have used about 3 cups of the stock. Test the rice; it’s done when firm but tender.
  5. When the rice is “al dente,” add the cooked whole oats and their cooking liquid and cook until heated through. Stir in the lemon juice, zest, and almonds, and give it a good stir. Test for salt, and add pepper, if you like. Add the parsley and gently toss. Serve immediately. *To make oat groats, cover with at least two inches of cold water and bring to a boil. Turn the heat down and simmer for 10 minutes. Add a cup of water, bring it back up to a boil, and then turn off the heat. Cover and let sit for at least 2 hours. Four to six hours, or overnight, is even better. Remove the lid, bring to a boil and simmer for another 20 – 30 minutes, until soft but still chewy. You can also cook them on the stove for 45 minutes to an hour, adding water as necessary to keep the oats covered, if you prefer. Let them sit for at least fifteen minutes before using.
  6. Pour yourself a glass of Uproot and Enjoy!

From
Antonia James
Recipe Courtesy Of

Wine Pairings


Gray Edition Sauvignon Blanc

2011 / Napa Valley


Sauvignon Blanc

2012 / Napa Valley

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