Wine on the Radio - September 5, 2003

Pinot Gris and Risotto      Recommendations      Recipe

So you like risotto.   That great Italian dish made with short, stubby grained Arborio rice.  

Around here we make it with a bunch of different veggies   . . . carrots, peas, green beans, broccoli . . . you can use whatever's in the fridge!  

Great, but you have to plan the wine.   One that you should consider is a chilled Pinot Gris on hand.   Pinot Gris is the same grape as pinot grigio but winemakers in France's Alsace and in Oregon make it fuller bodied than that Italian pinot grigio you're probably used to.

It's autumn gold in color and it fits right in there between bigger tasting chardonnay and tart sauvignon blanc which makes it the perfect partner for my creamy risotto a la refrigerator!  

Don't know how to make risotto?   Check out our recipe below.

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Our Choices . . . All Prices Approximate                   Recipe

Pinot Gris

Hogue 2002 Fruit Forward Pinot Gris $10
Yakima Valley , Washington

Winemaker's Notes
Pinot Gris has rapidly become a popular grape in the Northwest

Adelsheim 2002 Pinot Gris $15
Oregon

Winemaker's Notes
Crisp, bright fruit has been the hallmark of Adelsheim's Pinot gris wines

Eola Hills 2000 Pinot Gris $14
Willamette Valley , Oregon

Winemaker's Notes
Grapes grown from premium vineyards through out Oregon were selected for this outstanding table wine

Dom. Schlumberger 1999 Princes Abbes Pinot Gris $17
Alsace , France

Winemaker's Notes
The Pinot Gris is an aromatic wine, sometimes velvety and vigorous, both fresh and rich, it is has good acidity and ages admirably

Trimbach 2000 Reserve Pinot Gris $18
Alsace , France

Winemaker's Notes
The Trimbach style of wine is one of finesse, elegance, and superb concentration, preserving the vibrant natural acidity and characteristic fruit flavors

King Estate 2001 Reserve Pinot Gris $20
Willamette Valley , Oregon

Winemaker's Notes
Exhibits tropical fruit aromas consisting of guava and papaya, accented by tangerine and mandarin, and a waif of spring flowers

Our Risotto Recipe

There are tens of ways of preparing risotto with at least that many ingredients.   Here is a fun recipe for Risotto with Zucchini.

1       pound zucchini

1/2    cup butter

1       onion (small) chopped fine

1/4    cup bacon

2       cloves garlic, peeled and sliced (not diced)

3       sprigs parsley, chopped fine

3       cups Arborio rice

8       cups boiling chicken or beef stock (your taste)

1       cup Parmesan cheese, grated fine

1       glass of red wine - to hold in one hand while stirring with the other

Cut the zucchini into thin slices.  Put butter in pan and saute bacon, garlic and onion.  Remove the garlic as it begins to brown.  Add zucchini and parsley.  Cook on medium heat until zucchini turn brown seasoning with salt. 

Add in rice, cooking for five minutes.  Stir the entire time.  Continuing to stir, add a cup of the boiling beef or chicken stock.  As it gets absorbed, add additional stock, one cup at a time and continuing to stir.  Shortly, all of the stock will be absorbed and the rice will be tender.  Check by removing a few grains with a spoon and chewing to make sure there is no hardness in the center.  Also check seasoning, adding additional salt and/or pepper to taste.

Stir in Parmesan well then allow to cook for 2-3 minutes on lower heat.

Serves 5-6

Hint:  A slotted wooden spoon or one with a hole in the center works best.  It is important to keep the rice in motion as the stock is added.  This dish is great with friends gathering in the kitchen while it's being prepared.