JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Fuller Bodied Dry White Wines
were judged with Sunflower Seed Risotto with Smoked Trout
As presented by Celebrity Chef MICHAEL MANNERS
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2 tbsp olive oil
1 small white onion
450g sunflower seed
120ml white wine
400g smoked trout
flaked or in one piece
50g Parmigiano, grated
Zest of 1 lemon
3 tbsp (50g) crème
Chives to serve
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
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
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
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