The Wines of the Russian River Valley
Foods
Recipes
Gourmet Mushroom Risotto
Serves 6
Ingredients
- 5c
- Chicken stock
- 4tbs
- Olive oil
- 2tbs
- Unsalted butter
- 2tbs
- Fresh parsley
- 1¼c
- Arborio rice
- Salt and pepper to taste
- 1c
- Clamshell mushrooms
- 1c
- Oyster mushrooms
- ½c
- Shiitake mushrooms - sliced thin
- 1lb
- Fava beans, shelled and blanched and peeled
Directions
- Sauté mushrooms in 2 tablespoons olive oil, about 5 minutes until limp.
- Bring the chicken stock to a boil. Lower the heat just enough to keep the stock warm.
- Heat the olive oil in a large heavy saucepan.
- Add the Arborio rice and stir to coat with oil.
- Add 2 cups of the stock and bring to a simmer. Simmer for 20 minutes, adding stock, ½ cup at a time, every 3 minutes, until you have used up all the stock.
- Stir in parsley and butter.
- Add the mushrooms and fava beans. Taste and adjust the seasoning.
Wine Tip
Russian River Pinot Noir is the perfect complement to this dish.
Fresh Baby Spinach Salad
Serves 8
Salad
- ½lb
- Baby spinach (stems removed)
- 2
- Blood oranges
- 3
- Red beets
- 8tbs
- Peeled and toasted hazelnuts
Dressing
- ¼c
- Hazelnut oil
- 3tbs
- Pomegranate vinegar
- Salt and pepper to taste
Directions
- Wash and remove stems from baby spinach leaves and gently towel dry.
- Remove skin and pith from blood oranges and cut into segments.
- Roast beets in a 400-degree oven for about 45 minutes or until tender.
- Cool, remove skin and cut into strips.
- Toss spinach with dressing and oranges.
- Put on plates and sprinkle with hazelnuts and beets.
Wine Tip
Russian River Chardonnay is the perfect complement to this dish.
Beef Satay with a Green Peppercorn Zinfandel Sauce
Serves 4 as an Hors D'oeuvre
Ingredients
- 1lb
- Trimmed filet of beef, cut into 1 inch cubes
- 1c
- Veal demi glace (can be purchased at most fine food stores)
- ½c
- Zinfandel wine
- 1tbs
- Green peppercorns
- Salt & pepper to taste
Directions
- Season filet cubes with salt & pepper.
- Quickly sear in lightly oiled pan to desired temperature (rare, medium rare, etc.) Set aside and keep warm.
- De-glaze the meat drippings from the pan with the ½ cup of Zinfandel.
- Stir and simmer for three minutes.
- Add the veal demi glace, bring to a boil and reduce the sauce for five minutes.
- Add the green peppercorns and simmer two more minutes.
- To serve: Skewer the beef cubes and serve with the green peppercorn dipping sauce.
Wine Tip
Russian River Zinfandel is the perfect complement to this dish.
