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A Risotto Recipe from DelMonaco Winery & Vineyards, Tennessee

We arrived home from our long trip to Tennessee. We took a round about way to Tennessee so we could add some wineries in Virginia and West Virginia we had not yet visited. Many of the review articles are completed and available on the Wine Trail Traveler website review section. Watch for more coming this week. While visiting wineries several were happy to share their recipes. Below is a recipe from DelMonaco Winery & Vineyards in Baxter, Tennessee. This is a delightful winery and will offer visitors a southern style welcome.

Cheers! Kathy

Chardonnay and Thyme Infused Risotto with Asparagus and Pan Seared Salmon

Ingredients for Risotto

2 c chicken stock
2 c Chardonnay
2 T butter
1 T olive oil
½ c chopped onion &/or shallot
2 cloves garlic
3-5 fresh thyme sprigs
¼ t Kosher salt
¼ t freshly ground black pepper
1 c Risotto (Arborio rice)
¼ c parsley (optional)
¼ c grated Parmesan cheese (optional)
lemon zest (optional)


olive oil
lemon slice or lemon zest

Directions for Risotto

1.     Warm stock and wine on stove top at med/low heat
2.     Heat butter and oil in large heavy bottom skillet over med-med/high heat
3.     Sauté onion, garlic, and thyme for 3-5 minutes.
4.     Add salt and pepper
5.     Add rice and sauté for about 2 minutes.
6.     Ladle in 1 c of stock/wine to rice at a time. Do not leave the stove. As soon as all liquid is absorbed, add in another cup, and so on and so on. Stir almost constantly with a wooden spoon. The rice will thicken up due to the starch.
7.     Once all liquid is absorbed and rice no longer has a “bite” to it… add in 1/4 c parsley and ¼ c grated Parmesan cheese.
8.     Taste for extra salt or pepper needed. Parsley, Parmesan cheese and lemon zest are optional. Pick thyme stems out before serving

Directions For the Asparagus

Leave in rubber bands and place in boiling salted water until they turn a vibrant green color (about 2 minutes for thin and 4 for thick asparagus) Quickly submerge into ice water bath to blanch. Lay out on paper towels to dry until time to serve.

Directions For the Pan Seared Salmon

Cooking times varies on thickness of salmon

  1. Season with salt and freshly ground black pepper, both sides.
  2. Sear in large skillet with olive oil over med/high heat on each side, Approximately 3-5 minutes on both sides. If you cannot cook through without burning, finish in oven at 350 degrees. Center should still be pink and skin and flesh side should be crisp.
  3. Garnish with lemon slice and/or zest.

Recipe provided by Catherine Jackson at DelMonaco Winery & Vineyards, Baxter, Tennessee

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