Meyer Lemon Risotto

Epicurean Exploits - Food and Recipes
1

Made Meyer Lemon Barley Risotto last night…yum! Tried to pair it with a JC Cellars “First Date” which is a white Rhone blend but no go with the risotto. Then tried a Navarro Gewurtztraminer…better but not great.

2

Tony…looks tasty…sorry about the wine pairings.

3

Michael - thanks. I’m still wondering what I would pair with the dish in the future…

Tony

4

I’d have paired it with a light, crisp Sancerre.

5

That’s a good thought and good suggestion and one I should have thought of…

6

A Blanc de Blancs sparkler on the richer creamier side is what comes to my mind. Champagne or even a better Cali bottle would work here.

7

I was going to say SB…but Sancerre is a nice idea.

8

And on that note, the score is Me 2, Moistpebble 0. [drinkers.gif]

(I actually liked the Champagne idea too, Cris!)

9

Sancerre sounds too light on the palate to me. It’s Risotto #1 and then made with barley #2. That’s some richness and palate weight there. Try both and get back to us Tony. :wink:

10

Cris - definitely like your suggestion too and since Traci loves Sancerre and loves Bubbles we can probably do both.

I’m going to modify the preparation a little next time since this one called for creme fraiche which I thought only added unneeded tartness to the dish. I would just use butter next time and reduce the lemon juice a little bit. Other than that, good to go.

11

Champagne? That’s the easy answer; it goes with most anything! [tease.gif]

I actually like the sancerre or SB call since either would be welcome counterpoint to the richness of the risotto.

Or, dare I say it, a chardonnay that has a little richness from partial ML/neutral oak, but still has acidity and citrus notes to carry through.

12

Tony, another alternative you may want to explore is vermentino, either from Liguria or Sardegna. You should be able to find choices around your usual shopping haunts.

Also, what did you use as your stock base?

13

Brett - I did think maybe a Chablis if it shows a nice citrus component. Vermintino would be a good check too.

I used chicken stock to cook it then removed from the heat, added the lemon juice and 1/2 cup of creme fraiche and the 3 handfuls of baby spinach. Mixed it all together and let the spinach wilt a little bit.