When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of apples, it was not a combination I would have thought of myself. And so I was very curious to give it a try. Mary didn’t provide a detailed recipe, so this is something I made up based on her suggestion. She mentioned to use mature (hard) goat cheese, but I decided that a fresh goat cheese would be nice to make the risotto creamy in the end. Mary, thank you for the suggestion and I hope I did it justice. The risotto was delicious and did work with the wine. Here’s what I did…
For 2 servings
130 grams (2/3 cup) risotto rice, such as carnaroli
150 grams (5 oz) mushrooms, thickly sliced
150 grams (5 oz) tart apples, chopped
150 grams (5 oz) chopped onions
75 grams (3 oz) goat cheese
750 ml (3 cups) vegetable stock
2 Tbsp rum (optional)
60 ml (1/4 cup) dry white wine, preferably Rueda Verdejo
salt and freshly ground black pepper
freshly grated nutmeg
2 Tbsp olive oil
Heat 2 Tbsp olive oil in a wide thick-bottomed pan and add 150 grams of chopped onions. Season with salt.
Cook over medium heat, stirring, until the onion is soft and golden, about 10 minutes.
Meanwhile, heat up 750 ml of vegetable stock so that it will be hot when you need it.
Add 150 grams of thickly sliced mushrooms and season with salt.
Stir over medium-high heat until the mushrooms start to release some water.
Add 150 grams of chopped tart apple.
Stir for a couple of minutes.
Add 2 Tbsp of rum and stir until it has evaporated. (I included rum because Mary suggested it, but I only used a little. If you are having the dish without the wine then you could use only rum and no white wine, and perhaps do a flambée. To have the dish with Rueda Verdejo, you could use just the wine and leave out the rum altogether.)
Add 130 grams of risotto rice, and stir to toast the rice.
Once the rice is very hot, add 60 ml of Rueda Verdejo (or other dry white wine). Stir until it has been absorbed.
Add a ladle of hot vegetable stock…
…and stir until it has been absorbed. Then add another ladle of stock. Keep stirring and adding stock until the rice is al dente, about 16 to 18 minutes.
Taste whether the rice is al dente. It should still have some bite, but should not be hard.
Add 75 grams of goat cheese, and stir to incorporate.
Taste and adjust the seasoning with salt, freshly ground black pepper, and freshly grated nutmeg.
Allow the risotto to rest for a couple of minutes.
Serve on preheated plates. I’ve garnished it with some raw apple and sautéed mushrooms.
No surprise after the intro: I paired this with a Rueda Verdejo of Estancia Piedra and it worked well.
The apple makes the risotto a bit sweet, so I think a wine with a touch of residual sugar like a Riesling Spätlese Trocken would also work very well.
One of the questions I get asked most is where I find the time to cook. Although I do spend a lot of time cooking (and shopping for ingredients), I also make a lot of very quick dishes. This delicious pistachio-crusted guinea fowl takes only 15 minutes to prepare and is perfect for a tasty meal to indulge for yourself or to impress your guests.