MMMM-MMM!! Risottooooo! I love risotto. Like pasta, you can add so many things to this versatile dish and the flavour combinations are endless. This recipe calls for red wine. Some people say that you should cook only with the wine that you are drinking with the meal. I can’t help but wonder who these people are. They must be crazy rich people with an endless cellar full of fancy wine. That can get expensive. If I was saving a special bottle of wine that had sentimental value, or was rare and costly the last thing that I would do is pour it into a cooking pan. That being said, you also shouldn’t pour some cheap hooch in the dish that you are slaving over either, or else or dish will taste like cheap hooch. I use wine that tastes good enough to drink (in other words, you shouldn’t wince when you drink it) and is affordable. So here we have a risotto recipe with red wine and MUSHROOMS, yum! We need a sturdy wine to balance out the richness of the dish. It sh
ReadI have this great book called Traditional Spanish Cooking, by Janet Mendel. In it, she writes, “Paella is always eaten at midday, never for supper. It’s said to be too ‘heavy” to eat at night.” This whole time I’ve been eating it wrong? I’ve even eaten leftover Paella for breakfast… on more than one occasion. Wrong, again!! Wrong, but it tastes sooo good!
Something else the tastes good with Paella? Cava! I made a seafood Paella and paired it with a Rimarts Brut Nature Reserva. There are some pleasant citrusy notes in this beauty that make a perfect match to the seafood in the Paella. What’s more? The higher acidity in this Cava complements the richness of this Valencian seafood dish.
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