Squash Risotto, Red Pepper Roasted Chicken, and Four Gates Chardonnay

We had no crowd this weekend so we went with a comfort food combination.  The Risotto was simple to prepare, but only after having failed many times prior.  I started making Risotto a couple of years back, but only the basic recipe – no extras.  Since then, I have tried to add in squash, mushrooms, etc.  Also, I never finish it with cheese, mostly because I dislike cooked cheese, but also because we normally eat the Risotto for Friday night dinner with some meat.  So I started adding in extras like raw squash and the problems started cropping up.  First the vegetables were more than just andante, or the final product was too watery.  I finally figured out that if I add in squash I should do it on the third round and keep stirring it, and NOT adding in any extra hot liquid, until the added ingredient is cooked to my liking.  First of all the ingredient – in our case butternut squash, will give off liquid as it sweats in the rice and it will cook as it sweats.  So by cooking it to the amount I want, it leeches out liquid and the Risotto does not get mushy at the end.

Now the next complication, how do I reheat the Risotto for Friday Night dinner?  The answer do not fully cook through the Risotto prior to Friday Night and then finish it with a cup or hot broth and throw it in the oven to heat up for Friday Night Dinner.

This week my wife made a killer Roasted Chicken, as usual, and the pair was great.  They hit the spot for comfort food and tasted great to boot.  To pair the two foods, I went with Four gates Chardonnay 2000.  It is now at its peak or just over it and is time to drink up.

The wine notes follow below:

Four Gates Chardonnay 2000 – Score: B+
See notes from a previous blog.  Just to add to these notes.  The Chardonnay was great in the evening still fruity and light on oak. However, the leftovers transformed quite shockingly into a medium to full bodied chardonnay that was redolent in oak and the mouth was also packed with oak. Crazy, because the wine was not overoaked at all. Anyway, fun either way. The oak was spicy and smoky.

Posted on November 21, 2008, in Food and drink, Kosher White Wine, Wine and tagged , . Bookmark the permalink. Leave a comment.

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