OK I'll run w/ this. I'm w/ you on the big red/risotto thang.Matter of fact we ate risotto few nights ago (nothing fancy - arborio rice, red onion, creamy-brown 'shrooms, simple stock, splash of wine) w/ a Montepulciano D'Abruzzo. The Frau & I thought it went well. Actually if I'd had a crisp white I would have put it in the stock . . .
(I've done something similar using Marsala).
To allow a little wander . . . I'll try this soon: (I love the taste of Marsala, I think it fine wine)Quote from: Joepicalli on March 19, 2008, 04:31:09 pm(I've done something similar using Marsala).Mushroom Risotto with Marsala 3 Tbsp. butter1 medium white onion sliced8 oz. sliced mushrooms3 cups risotto (Arborio rice)6 cups chicken broth, warmed in saucepan1 cup heavy cream1/2 cup Dry Marsala In a large pot (or Dutch oven) over medium-high heat, combine butter, onion and mushrooms and sauté for five minutes. Add the risotto and continue to sauté for three minutes. Add one cup of the warm chicken broth and stir until absorbed. Continue to add the chicken broth one cup at a time as it absorbs while you stir. When all of the chicken broth has been added, stir in cream and the Marsala. If a thinner consistency is desired, add up to one cup of water. Place the risotto on a platter and top with freshly grated Parmesan cheese. Best dry Marsala I've found thus far, it's hard to find good stuff.
as a late comer to this thread my two penneth may have already been said.does anyone else find french wines lacking in body espically if you've been drinking new world wines.i have recently become a bit of a fan of pinot noir,however i brought home a couple of bottles of alsace versions of this from my recent trip to font.it was like piss in fact nearly all of the 10 bottles i brought home i would have been better used as drain cleaner.