Risotto D’Oro – McPrice Myers Wine

By Liz Gillingham, Operations & Wine Club Manager of McPrice Myers Wines

Wine Pairing: 2019 Beautiful Earth White Wine

Chef Anthony Allesmith, aka The Prancing Chef, is a passionate and accomplished local chef in San Luis Obispo County. Chef Anthony’s dishes are inspired by fresh local ingredients abundantly available on our Central Coast. He has created dishes tailored to our wines and has catered many of our wine club parties. Our club members and our team cannot stop raving about his food and how it paired perfectly with our wines. He also regularly appears as a private chef for guests at our Hilltop Guest House. Visit The Prancing Chef. for more recipes and to learn more.

Ingredients

3 cups carrot juice

3 cups celery juice

1/4 cup olive oil

1 3/4 cups arborio rice

1/2 tsp minced garlic

2 tbsp minced shallot

1/2 cup Beautiful Earth White Wine

1/2 cup parsnips peeled, split lengthwise, and sliced

4 tbl butter

3/4 cup finely grated Asiago

1 tsp kosher salt

A pinch of white pepper

1 tbsp chopped parsley

Lemon zest to taste

Directions

In a saucepan, combine the carrot and celery juices and bring them to a simmer. In a 3 quart skillet heat the olive oil over medium heat. Add the rice, garlic, shallot, and stir together until the rice is coated with oil. Add the white wine and bring to a boil, stirring constantly until the wine is absorbed by the rice. Add the parsnips to the rice. Ladle 1/2 cup of hot juice mixture into the saucepan and stir until it is absorbed. Continue with the rest of the juice, adding more liquid. The constant stirring allows the rice to release its starch into the cooking liquid, resulting in the characteristic risotto creaminess. Continue adding liquid for about 30 minutes, the grains of rice should be al dente. Swirl in butter, 3/4 of the Asiago, and season with salt and white pepper. Serve risotto sprinkled with parsley, remaining Asiago, and lemon zest.