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Dreamy layered risotto

Lifestyle Section - Food

  cn_rh_recipeOCT22-m A Food and Wine Affair will take place at Lourensford Wine Estate in Somerset West, on Saturday November 15 and Sunday November 16, where for R80 you’ll be able to experience an array of fine food designed to be enjoyed picnic-style or on the move, while sipping a glass of wine, or a local craft beer.

The young ones will also be well taken care of with children-inspired fare and entertainment, so mum and dad can relax and enjoy themselves.

I was sent some samples of the wines that host Lourensford Estate will have on offer – the 2009 Brut MCC, crisp, dry and elegant; the 2013  Winemaker’s Selection Chardonnay, sumptuous and concentrated; the 2011 Merlot, juicy and fruit-sweet with soft tannins –  but it was the elegant, crisp and refreshing 2012 Winemaker’s Selection Viognier that stole my heart, and it was this wine which found its way into this week’s recipe.

 Ingredient Selection and Preparation

  • 300g chicken breasts: trimmed, skinned and cut into bite size chunks
  • 250g chorizo: thinly sliced
  • 250g mushrooms: quartered
  • 200g asparagus spears: trimmed and cut into pieces about 4cm long
  • 350g Arborio rice
  • 1 onion: peeled and finely chopped
  • 1 clove sliced garlic
  • 125 ml dry white wine: I used the Lourensford Viognier
  • 1.5l chicken stock
  • 100g butter
  • 4tbsp Canola oil
  • 120g Parmesan cheese: grated
  • Sprig of parsley: finely chopped

 Method

Heat the Canola oil in a large frying pan, and fry the chorizo until it is nicely browned. Set aside to drain on kitchen paper towel. Meanwhile, bring a saucepan of water to the boil, and add the asparagus.

Bring to the boil for one minute, then quench in a bowl of iced water. Drain and set aside.

Fry the chicken pieces until light golden and cooked through. Set aside to drain on kitchen paper towel.

Melt 50g of the butter in a medium saucepan, and add the asparagus. Cook gently util they begin to soften, but still have a “bite”. Set aside. Add the mushrooms to the same saucepan ,and fry until softened, about seven minutes. Set aside.

Meanwhile, melt 50g of butter in a large, shallow frypan and add the onion and garlic. Fry over a low heat until nicely softened but not coloured. Place the stock in a small saucepan on a low heat to keep it just simmering.

Add the rice, and stir gently with a wooden spoon until the rice begins to pop audibly. Add the white wine, and cook until the wine is completely absorbed.

Add stock two ladles at a time, and stir the rice in a figure of eight with the wooden spoon, until the stock is absorbed. Continue with this process until the rice is plump, tender and creamy, with a slight “bite” to it.

Make more stock if you need it, but 1.5l ought to be sufficient.

Stir 100g of the Parmesan cheese into the rice, followed by the chicken, chorizo, mushrooms and asparagus. Mix gently, then cover with a lid, and leave to stand off the heat for at least five minutes, so the risotto can “creamify”.

Serve in bowls garnished with chopped parsley, with a glass of 2012 Lourensford Winemaker’s Selection Viognier. You’ll find that it’s floral peachy nose, crisp bright white stone- and summer-fruit palate work, and fresh, zesty acidity, work very well with the risotto.

Preparation time: 30 minutes

Cooking time: 75 minutes

Yield: 4

Written by Norman McFarlane You are reading Dreamy layered risotto articles

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