{"id":16640,"date":"2019-04-28T11:18:00","date_gmt":"2019-04-28T16:18:00","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16640"},"modified":"2019-04-28T11:18:00","modified_gmt":"2019-04-28T16:18:00","slug":"risotto-and-asiago-thumbprints-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2019\/04\/28\/risotto-and-asiago-thumbprints-recipe\/","title":{"rendered":"Risotto and Asiago \u201cThumbprints\u201d Recipe"},"content":{"rendered":"
\"\"<\/a>

St. Francis Winery & Vineyards in California<\/p><\/div>\n

Try this recipe for Risotto and Asiago “Thumbprints” from St. Francis Winery & Vineyards. The winery is located in Sonoma Valley, California. This recipe calls for 1\/2 cup of white wine.<\/p>\n

Risotto and Asiago \u201cThumbprints\u201d<\/b><\/p>\n

Pair with Cabernet Sauvignon<\/p>\n

Risotto Ingredients
\n<\/i>(Makes 1\u00bd quarts)<\/p>\n

2 T olive oil
\n<\/span>2\u00bd c arborio rice
\n1 small onion, diced (about 1 cup)
\n\u00bd c white wine
\n1 T fresh minced garlic
\n3\u00bd c hot water<\/p>\n

Directions<\/i><\/p>\n

1. Heat olive oil until almost smoking, add rice. Reduce heat to medium and stir rice until lightly browned (3 to 5 minutes). Add wine and garlic, stir well.\u00a0<\/span><\/p>\n

2. Reduce heat to medium low and add water, stir well. Cook for about 15 minutes, uncovered, stirring occasionally, until rice has absorbed all the water and is al dente (slightly undercooked, or just a little bit chewy).\u00a0<\/span><\/p>\n

3. Spread rice out on an oiled cookie pan and cool, stirring occasionally.<\/p>\n

Note: This recipe makes 3 times as much as you\u2019ll need to make the thumbprints. The extra risotto makes a great side dish: re-heat rice with a chunk of butter, chicken or vegetable stock, and your choice of flavorings (wild mushrooms, parmesan cheese, asparagus, corn kernels, zucchini, spinach, artichoke hearts, etc).<\/p>\n

Fresh Tomato Fennel Sauce Ingredients<\/i><\/p>\n

1 quart fresh tomato pur\u00e9e
\n1 t ground fennel seed
\n1\u00bd t kosher salt<\/p>\n

Directions<\/i><\/p>\n

1. To make tomato pur\u00e9e: clean and core fresh red ripe tomatoes, chop roughly, blend in blender until smooth, strain to remove skins and seeds. You\u2019ll need about 3 pounds tomatoes to get 1 quart of puree.<\/p>\n

2. Place 1 quart pur\u00e9e into stainless pot and simmer with salt and fennel until reduced by \u00bc or to desired consistency.<\/p>\n

Thumbprints Ingredients<\/i>
\nMakes 20 to 25 thumbprints<\/p>\n

2 c cooked risotto
\n<\/span>\u00bc c grated asiago cheese
\n\u00bc lb cream cheese, softened in microwave
\n1 egg
\n1 t kosher salt
\n\u00bd t black pepper
\nFlour as needed<\/p>\n

Directions<\/i><\/p>\n

1. Beat all ingredients together on medium speed with paddle attachment in stand mixer for 1 minute until well combined and sticky.<\/p>\n

2. Use 1 ounce scooper (or a tablespoon; 2 tablespoons will make one thumbprint) to portion, form and pack a bit into round balls, then place on oiled cookie sheet and push down with your thumb to make an indent in the rice ball, coat with flour, shake off excess, and fry in 350\u00b0 oil until golden brown.\u00a0<\/span><\/p>\n

3. Add fennel sauce in thumbprint.<\/p>\n

Recipe provided by St. Francis Winery & Vineyards,<\/a> Santa Rosa, California<\/p>\n