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.<\/p>\n
Cheers! Kathy<\/p>\n
Chardonnay and Thyme Infused Risotto with Asparagus and Pan Seared Salmon<\/p>\n
Ingredients for Risotto Asparagus<\/strong><\/p>\n Salmon Directions for Risotto<\/strong><\/p>\n 1.\u00a0\u00a0\u00a0\u00a0 Warm stock and wine on stove top at med\/low heat Directions For the Asparagus<\/strong><\/p>\n 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.<\/p>\n Directions For the Pan Seared Salmon<\/strong><\/p>\n Cooking times varies on thickness of salmon<\/p>\n Recipe provided by Catherine Jackson at DelMonaco Winery & Vineyards<\/a>, Baxter, Tennessee<\/p>\n
\n<\/strong>
\n2 c chicken stock
\n2 c Chardonnay
\n2 T butter
\n1 T olive oil
\n\u00bd c chopped onion &\/or shallot
\n2 cloves garlic
\n3-5 fresh thyme sprigs
\n\u00bc t Kosher salt
\n\u00bc t freshly ground black pepper
\n1 c Risotto (Arborio rice)
\n\u00bc c parsley (optional)
\n\u00bc c grated Parmesan cheese (optional)
\nlemon zest (optional)<\/p>\n
\n<\/strong>salt
\npepper
\nolive oil
\nlemon slice or lemon zest<\/p>\n
\n2.\u00a0\u00a0\u00a0\u00a0 Heat butter and oil in large heavy bottom skillet over med-med\/high heat
\n3.\u00a0\u00a0\u00a0\u00a0 Saut\u00e9 onion, garlic, and thyme for 3-5 minutes.
\n4.\u00a0\u00a0\u00a0\u00a0 Add salt and pepper
\n5.\u00a0\u00a0\u00a0\u00a0 Add rice and saut\u00e9 for about 2 minutes.
\n6.\u00a0\u00a0\u00a0\u00a0 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.
\n7.\u00a0\u00a0\u00a0\u00a0 Once all liquid is absorbed and rice no longer has a \u201cbite\u201d to it\u2026 add in 1\/4 c parsley and \u00bc c grated Parmesan cheese.
\n8.\u00a0\u00a0\u00a0\u00a0 Taste for extra salt or pepper needed. Parsley, Parmesan cheese and lemon zest are optional. Pick thyme stems out before serving<\/p>\n\n