Friday, November 6, 2009

Wine Road

This weekend is the 11th Annual Food and Wine Affair by Wine Roads. A three day tour through some of Sonoma County's most beautiful wineries.  If you are looking for a yummy nibble, stop by the two wineris we are at. Windsor Oaks Vineyards will be serving up a Mushroom Bisque with White Truffle Oil and a Shaved Leg of Lamb on a White Bean Hummus with Roasted Garlic

At Dutcher Crossing Winery, way out on Dry Creek Road, we have a Lamb Tagine on an Artichoke Risotto. (recipe below)

Taking place both Saturday and Sunday (11/7 & 11/8/2009).  Go out and enjoy the vines, the wine and some great food.  It's a scenic must this time of year, the vineyards are turning into a sea of color to rival the northeast.

We are also featured with two of these recipes in Wine Roads' cookbook, but here's one to get you started:

Lamb Tagine on an Artichoke Risotto

Mediterranean risotto with spicy lamb.
Entrée serves 6 / Appetizer serves 10

2 tablespoons olive oil
1 tablespoon butter
½ cup chopped shallots
2 tablespoons chopped garlic
2 cups uncooked Arborio rice
½ cup red wine
6 cups chicken broth - heated and divided
¾ cup grated Asiago cheese
2 cups slow roasted lamb Tagine (approx 1 pound)
6 ounce marinated artichoke hearts, chopped with juice
Salt & Pepper to taste

Heat the oil and butter in a large saucepan over medium heat.
Stir in the shallots and garlic, sauté for 2 to 3 minutes.
Add the rice and stir well to coat, about 1 minute.
Add the wine and allow it to get absorbed by the rice, about 2 to 3 minutes.
Stir in the chicken broth, ½ cup at a time, waiting until the rice absorbs each ½ cup before adding the next ½ cup. Save ¼ cup of broth for later.
Cook until the rice is done but firm (15 to 20 minutes).
Turn off the heat.
Stir in the remaining ¼ cup of broth, the cheese, and artichoke hearts.
Top with warmed Lamb Tagine (about 1/3 cup or 3oz per serving)


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