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VIOGNIER BASIC RISOTTO

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 8 Servings

“There are many otions and flavors that can be served with this risotto such as different herbs, cheeses, and fruits. It can also be served along with many proteins. My favorite way is this basic preparation with good hearth bread, olive oil and a chilled glass of C’est La Vie Viognier. Salute!”

INGREDIENTS:

4 TB Butter
1 Small Onion, dices
1 each Leek, thinly sliced
2 C Arborio Rice
1 C C’est La Vie Viognier
6 C Chicken Stock
1/2 C Parmesiano-Reggiano Cheese
1/4 C Chopped Chives

METHOD OF PREPARATION:

Sweat the onion and leak in the butter until translucent and soft, but no color. Add the rice and stir to coat with butter. Add the C’est La Vie Viognier and reduce while stirring. As the rice starts to get dry add a few ounces of chicken stock and stir. Repeat this until the rice is creamy and the texture is “al dente”. Remove from heat and stir in the cheese, chives and season to taste with salt and fresh ground pepper.

Bon Appétit!


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