Recipe: Drunken Risotto with Wild Mushrooms
Nothing complements a crisp, woodsy fall day better than a bowl of rich and toothsome risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which will only be available for another week or so. (We've recently spotted chanterelles, king oysters, and maitakes at our local farmers' market.) For the wine, feel free to use any uncorked red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. Get the recipe here.
Wine Pick: Domaine Faillenc Sainte Marie Corbières Rouge 2008
Produced in Languedoc-Roussillon, this blend of Grenache, Cinsault, and Syrah is one of the most characterful wines we’ve encountered recently. We were wowed by its intensely briny aroma, as though the roots of the vines tangled with those of the olive trees that also grow on the property. And when we tipped back our glasses for a taste, we immediately wondered which grilled and roasted meat dishes we would pair with its powerfully earthy and savory flavors. This is a very memorable wine at a great value. ($14.99)
Drink with:
Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce [JBF]
Grilled Rack of Lamb with Honey–
News Feed: April 23
A new study on red wine justifies a glass or two a night. [VV]
The New Orleans po' boy was originally created to feed striking workers. [Salon]
Coffee culture brews in Beantown. [Boston Herald]
Wild rice is perfect for springtime salads. [LAT]
News Feed: April 7
Food & Wine announces its 2010 Best New Chefs. [Food & Wine]
How to make your own sriracha. [SE]
Long known for hearty reds, Spain is now producing incredible white wines, too. [LAT]
King Arthur introduces a gluten-free product line. [Boston Globe]
News Feed: October 30
The Boston Globe food editors set out to find great wines under $12 in its annual Plonkapalooza [Boston Globe] How to pair red wine with chocolate [Chicago Tribune] Fifty no-nos for restaurant waitstaff [NYT] And five recipes for roast chicken [Hungry Beast]Categories
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