Food & Wine Pairing - French red wine - June 2020 – Bottli

Food & Wine Pairing - French red wine - June 2020

This is one of the most commonly asked question when we speak about wine so we have decided to share with you one food&wine pairing per week to give you ideas and tips for your future meals.

CHATEAU GRAND TAYAC MARGAUX 2014 // LAMB SCOP WITH MUSHROOM RISOTTO

 It’s definitely not an everyday dish, but if you’re looking for something to make for a special someone or for a special occasion, you need not look any further.  The preparation of the lamb is very simple and it goes perfectly with the mushroom risotto. Of course you have to make sure you’re starting out with good quality meat. Well-paired with a red wine Château Grand Tayac Margaux 2014 with a delicate nose showing red and black fruits : blackcurrant, plum and blackberry augmented by subtle toast, leather and oak notes. Lovely volume, freshness, fullness and elegant aromas on the palate underscored by restrained oak influence. Demonstrated a complex convergence of flavors. No single aspect overpowered the others. Fruit, acid, wood, tannins, and alcohol -- all in balance. Very long finsh of violets, pencil lead and chocolate.


THE RECIPE

LAMB SCOP WITH MUSHROOM RISOTTO RECIPE

 
INGREDIENTS

For the mushroom risotto

1 cup arborio rice
6 cups chicken stock 
1/4 cup white wine
1/4 cup minced shallots
3-4 cloves garlic, minced
2-3 Tb olive oil
3 cups mushrooms 
1/3 cup shredded Parmesan cheese
2-3 Tb butter
For the Chargrilled lamb cutlets
400 g French trimmed lamb cutlets
2 bunches of asparagus
8 small peeled carrots
250 g squash's button halved

    PREPARATION

    Step 1

    Place stock on stove and heat to a simmer.  Meanwhile, dice shallots, garlic, mushrooms.  Shred parmesan. 

    Step 2

    In a large pot, heat oil over medium heat.  Add onion and garlic and caramelize slowly.  Add arborio and stir to coat. 

    Step 3

    After a minute, add the wine. Stir for a minute or two for it to burn off. 

    Step 4

    Add 1-2 cups of stock.  Stir occasionally.  Once liquid has been absorbed, add another 2 ladles.  Repeat.  

    Step 4

    On the third addition, add only 1 ladle.  When it is absorbed, taste the rice.  If it is too chewy, add more stock until it has just a little bit of chew left in it.  

    Step 6

    Add parmesan and butter.  Turn off heat. Stir, and adjust seasoning. 

    Step 7

    Add some butter to another skillet and heat to medium heat.  Add the mushrooms and saute slowly till they release their liquid.  Lower heat till liquid is cooked off.

    Step 8

    Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook asparagus and lamb, turning, for 5–7 minutes or until lamb is cooked to your liking and asparagus is tender. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before serving. Boil, steam or microwave carrots and squash until just tender. Drain. 

    Step 9

    Serve chargrilled lamb, asparagus & vegetables and risotto with large pile of mushrooms on top and sprinkle with extra cheese . 

     

    Recipe by The Delice Dish

    Enjoy !!