Risotto is like winemaking.  I love preparing dishes that provide flexibility and freedom within a standard framework.  Cooking is not unlike winemaking, where principles are applied similarly to each variety and vintage.  But within each vintage or variety, there is plenty of room for creativity and nuances based on the producer’s choices.  Risotto is such a dish.

During winter, we love making dishes that are hearty, go well with red wine, and stick to your ribs.  Risotto is such a dish and yet paradoxically seems lighter and less exhausting to the palate than something like Beef Bourgone (another favorite).  With a big salad and good crunchy bread, risotto makes a wonderful mid-week dinner on its own (even if usually served as a primo).  My favorite Donelan wine to enjoy with this dish is the 2009 Cuvee Moriah.  Its bright red fruit, herbs-de-provence characters along with its supple, firm structure pair so comfortably with the lighter flavors but rich textures of the risotto.

Risotta confines you to the stove once you begin preparing it, which can make serving it for dinner parties more difficult. Since we always find our friends in our kitchen regardless of the dish, what difference does it make!  Much of the chopping and prep can be done in advance, though once you start cooking you’ll be locked in.

The following recipe is adapted from Jamie Oliver’s Naked Chef and my Father’s methods Continue reading →