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The Fuller Bodied Dry White Wines
were judged with Sunflower Seed Risotto with Smoked Trout


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As presented by Celebrity Chef MICHAEL MANNERS

Serves 8

Ingredients -

2 tbsp olive oil

50g butter

1 small white onion diced

450g sunflower seed kernels

120ml white wine

1000ml chicken broth/veg stock

400g smoked trout flaked or in one piece

50g Parmigiano, grated

Zest of 1 lemon

3 tbsp (50g) crème fraiche

Chives to serve


Method -

1. Seeds can be soaked overnight or cooked in pressure pan.

2. Melt the butter and olive oil together in the bottom of a pressure cooker.

3. Add the diced onion and sweat until tender. Season the onions with a pinch of salt. Add the sunflower seeds and continue to cook until the seeds are lightly toasted.

4. Deglaze the pan with the vermouth. Cook until the pan is near dry. Add the chicken broth, another pinch of salt and cover the pressure cooker. Cook under pressure for 40 minutes.

5. When the time is up release the pressure, strain the seeds and reserve the liquid separately.

6. Puree one third of the seeds with some of the cooking liquid until a smooth fluid puree is formed.

7. Strain the puree through a fine mesh sieve, and mix with the reserved sunflower seeds.  This is the risotto base.


To Serve –

1. To serve, heat the risotto base in a pot. 

2. Fold in the lemon zest, sliced scallions, and crème fraiche.

3. When the mixture is hot emulsify in the butter, grate in the cheese and taste for seasoning. Reserve some grated cheese to top the risotto.

4. Spoon the risotto into bowls or onto a plate.

5. Top with the flaked smoked, cheese and fresh ground black pepper. If desired, sprinkle with cut chives.

Click to review previous Chefs’ food recipes for this Category of Wines.

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