For my chardonnay lovers, this wine has flavors of green apple and tropical fruits, balanced by subtle oak, cinnamon, and vanilla from barrel aging.
Hence, it goes perfectly with my rich brown butter sauce and gives the whole dish a very refreshing taste.
I’m a slightly more excited about pairing the Wente Wine as we have actually been to the vineyard (Livermore, CA) couple of times with friends and family and had an amazing time tasting wines and noshing in their in-house restaurant.
They have a gorgeous looking lush place with tasters room, restaurant, wedding place and even host music concerts (which is a BIG YAAAY for me).
If you’re in California, I highly recommend visiting it and you can buy their wines online here -> Wente Vineyards <-
Until Next Time, I hope you try my ‘Cranberry and Turkey Risotto in Brown Butter Sauce’ which is Perfectly Paired with Wente Wine (Here’s a picture of the ‘Morning Fog Chardonnay – 2014 Vintage’). Wish You’ll A Happy Thanksgiving !!!
3 Cups Risotto - Cooked - i'm using Vialone Nano rice (Check Notes on cooking Risotto)
5 Tbsp Brown Butter
1 Tbsp Balsamic Vinegar - optional
1/2 Cup Water
2 Cups Spinach - I'm using fresh (check notes for frozen spinach)
1 Tbsp Truffle Oil - Optional
Yogurt Sauce :: Optional
1/2 Cup Greek Yogurt - optional
3 Tbsp Capers - optional
Herbs & Spices
1 Tbsp Thyme
1 Tsp Cinnamon Powder
1/4 Tsp Black Pepper Powder
Salt as per taste
Heat a medium pan, add 1 tbsp brown butter along with fresh spinach and saute for 2 minutes or till spinach gets slightly cooked.
Turn off the heat and remove the spinach to a bowl.
Heat 1 tbsp brown butter in the same pan and add sliced turkey sausage in it.
Saute over medium heat for 3-4 minutes or till the sausage is completely cooked.
Remove the cooked sausage to a kitchen towel to soak any excess oil.
Heat 3 tbsp brown butter in the same pan (we want the sausage flavor in the sauce).
Add cranberries to it and saute on medium heat for a 3 minutes (keep stirring in between to prevent the sauce from burning).
Add balsamic vinegar, thyme, cinnamon, clove, pepper, salt, water and mix everything together in the sauce.
Now, add the cooked risotto and lightly fold the risotto into the sauce.
Cook for 2-3 minutes while stirring in between.
Optional Step: Add Truffle Oil and cook for another minute.
Turn off the heat and let the risotto cool for a minute.
Making Yogurt Sauce :: (Optional - to be served along with dish)
Whisk yogurt with salt and pepper in a small bowl.
Take 1 tsp capers and chop them thinly.
Add chopped capers to the whisked yogurt.
Plating the Dish ::
Take a deep circular cookie cutter or circular food mold and place it in the center of the plate.
Add 3Tbsp cooked rice to the bottom layer of the mold and press it gently to the bottom.
Now layer 1 Tbsp of Spinach over the cranberry risotto layer (spread the spinach leaves evenly).
Add 2 Tbsp of cranberry risotto over the spinach layer and press everything gently.
Very gently, remove the mold by pulling it upwards. (Lifting it above)
Place few spinach leaves on the center of the layered risotto and top with sliced turkey.
Decorate with spinach and cranberry on top.
Similarly, plate the remaining risotto onto the plates.
Spoon 1 tbsp of optional yogurt sauce around the plate and sprinkle some capers on them (For that tart taste).
For Cooking Risotto at Home:
To cook 3 cups of risotto rice (Arborio / Carnaroli / Vialone Nano), you need
1 large onion
2 bay leaf
1 cup cheese
3 tbsp butter
1 cup chicken or vegetable stock
Heat a large pot and add 2 tbsp butter.
Now add the bay leaf, onion and saute for 3 minutes (till onions are slightly golden).
Now add the rice and saute for another 3 minutes.
Add the stock and let it cook for 12 minutes or till the rice is cooked.
Once the risotto is cooked, add 1 tbsp of butter, cheese and saute everything evenly.
Cook for another minute and turn off the heat.
Risotto is ready.