Tomato and corn risotto

Vicky and I just had a really good summer risotto - perfect with Amista Chardonnay.

As readers know, I don't write detailed recepies, just a list of ingredients and general directions.
For this risotto, I used a bunch of fresh basil, 3 medium heirloom tomatoes, a red pepper and and a sweet onion, about 1 cup of frozen petite corn, 3 cans of Swanson Vegetable stock, 1 cup arborio rice, a pat or two of butter, olive oil (3 or 4 tbs), salt and pepper, Italian herbs - a pinch. (Could use saffron.) Parmesan cheese and a dash of cream. Don't forget 1 or 1.5 cups Amista Chardonnay.

Heat stock to a simmer. Saute diced onions and red peppers in olive oil until soft; add rice and and saute until the rice clicks - whatever that means (Lydia always says 'clicks')

Add wine and allow to evaporate; add 1 -1.5 cups of hot stock to the pan and stir occasionally until it is nearly gone, then add another 1- 1.5 cups of stock. (I start the timer for 20 minutes before the first addition of stock as a general guide,) Continue to add stock as the liquid has been absorbed.

(Drain the tomatoes after cutting into smaller pieces - bite size and add the juice to the risotto.) At about 15 minutes in, taste for seasoning and add the frozen corn. Continue with stock additions and stirring. At 20 minutes, the rice should be done or very close. Turn off heat

Finish with a pat of butter, a dash of cream and add parmesean chesse (grated ~ 1.2 cup), then add the cut up tomatoes.

Serve hot with basil chiffinode on top, and a bottle of Amista Chardonnay. (If you don't use Amista Chard to make the risotto, be sure to use an unoaked white wine.)

Veraison in the Chardonnay

It looks like our chardonnay is just in veraison - when the berries quit growing and start ripening. This means about 60 days to harvest.

(The green berries can be collected as the grapes bunches are thinned to make verjus - an acidic liquid used to replace vinegar, thought to be more wine friendly in salad dressings than vinegar. Verjus was used in Dejon mustard. The source of acidity in verjus is malic acid instead of acetic acid.)

Julie's Ceasar salad dressing

John Turchiano asked for Julie's Ceasar Salad dressing. Julie reports that she signed a blood oath not to reveal all of the secrets of her receipe but she was will to provide this much:

JULIE’S CAESAR SALAD DRESSING

Couple of egg yolks
3-8 cloves of garlic (or so)
Can of anchovy fillets – drained of oil
Zest of 1 or 2 lemons
Squirt of mustard
Handful of parmesan cheese (or so)
1-3 cups olive oil
salt & pepper to taste
juice from 2-6 lemons



Add yolks to blender or Cuisinart. Spin & add garlic, anchovies, zest, mustard, parmesan cheese & salt & pepper. Continue to spin & add oil until thick. Add lemon juice to thin until desired consistency. Stays in fridge for several weeks. I usually add more lemon juice to refresh after pulling from fridge.

Play around with amounts of garlic, lemon zest & juice, mustard, parmesan cheese & oil until made to desired taste. I like a lemony& garlicky Caesar!

Julie and her Mother's contribution

Julie prepared meatballs with a zesty Zin sauce for our All American Zin Day on July 3, 2009. These are really excellent meatballs for any use and the zin reduction sauce made a special meatball into a real treat. I can't wait to try her BBQ sauce.



JULIE & HARRIET’S MEATBALLS
AMISTA VINEYARDS
JULY 3, 2009

HARRIET’S MEATBALLS
1 lb. hamburger
1 lb. seasoned pork sausage
¾ c oatmeal
½ c milk
½ c chopped water chestnuts
½ t onion salt
½ t garlic salt
3 T worshteshire sauce
Tobasco to taste
Shape into 1 inch balls. Place on broiling rack & broil for about 8 minutes, flip & broil for another 5 minutes. Meatballs should be browned on both sides.

JULIE’S ZINFANDEL SAUCE
1 c sugar
¾ c vinegar
¾ c water
2 t paprika
½ t salt
2 t corn starch
Zinfandel BBQ sauce ( recipe below)
Mix first 5 ingredients together in large saucepan over medium heat. Spoon a small amount into a small bowl & mix with corn starch. Add mixture back into sauce & add zinfandel BBQ sauce (recipe below). Add meatballs & simmer at least 10 minutes.

ZINFANDEL BBQ SAUCE
1 tablespoon butter
1 medium onion( about ¾ cup), finely chopped
2 cloves garlic, finely chopped
1 ½ cups Amista zinfandel
¾ cup ketchup
2 tablespoons brown sugar (or to taste)
2 tablespoons honey
1 teaspoon liquid smoke
Salt & pepper to taste
Melt butter in heavy saucepan & sauté onion & garlic over medium heat until just beginning to brown (3 – 4 minutes). Add wine and bring to a boil. Let the mixture boil until reduced to about ½ cup. Reduce the heat & stir in ketchup, brown sugar, honey & liquid smoke. Add salt & pepper to taste. Let the sauce simmer gently until thick (6-10 minutes).