Sierra Nevada Torpedo Extra IPA; California

Brooklyn Brewery Black Chocolate Stout; New York

Bud Light Golden Wheat
                            

It's great to be working with chef Emma Roberts again -- the Exchange at the Wenham Tea House is a terrific location for a wine dinner, the cozy setting an ideal showcase for the top-notch cuisine and, of course, our wine pairings.  In honor of Octoberfest, the October dinner features the option of a beer pairing menu, so there's truly something for everyone. The mouth-watering German-inspired menu and creative pairings will make this a dinner to remember.

What:  October Wine Dinner

Kartoffelpuffer mit Apfelmus ~ Potato Pancakes with Applesauce
Roquefortkase mit Apfel, uberbackener ~ Baked Roquefort Cheese with Apple

Biersuppe ~ Cheddar and Beer Soup with Toasted Croutons
Gurkensalat ~ Petite Cucumber Salad with Fresh Dill

Wurst mit Scharfsiissem Senf ~ Sausages with Sweet Hot Mustard,
served with Sauerkraut and Sauteed Apples

Brisket Braised in Porter, served With Buttered Spatzle and German Green Beans

Lebkuchen ~ Gingerbread with Vanilla Bean Whipped Cream and Fresh Mint

The old saying "Patience is a Virtue" must have been coined to describe the process of making a good risotto -- this is not a dish you can throw on the stove and ignore. But shorter days mean more indoor cooking, and this luscious, creamy rice dish is a wonderful fall indulgence.  Pairing mushrooms with a Burgundian Pinot Noir brings out the earthy fall flavors in the food and the wine for an impeccable combination.

Recipe:  Mushroom Risotto with Roast Chicken and Spinach
  
     Wine:  2007 Cristom Pinot Noir Mt. Jefferson Cuvee; Willamette Valley, Oregon
 
Ingredients:
 
2 tablespoons Extra Virgin Olive Oil, plus more if needed
4 tablespoons butter, divided
8 oz. white mushrooms
8 oz. crimini (baby portobello) mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 large Vidalia (or other sweet) onion
2 large shallots
4 cloves garlic
2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
6-8 cups low fat, low sodium chicken broth
1 bag baby spinach
1 chicken breast, cooked and shredded
3/4 cup shredded Parmigiano Reggiano
2 tablespoons chopped fresh parsley
 
1.    Heat large dutch oven over medium heat.
2.    In another large pot, heat chicken broth to a low simmer.
3.    Clean mushrooms.  Halve and thinly slice.
4.    Melt 2 tablespoons butter and 1 tablespoons olive oil in the dutch oven.
5.    Add mushrooms and sauté gently until liquid renders and begins to disappear, and mushrooms start to brown. Season with salt and pepper
6.    Remove mushrooms and set aside.
7.    Dice onion, shallot and garlic.  Sauté in olive oil and butter until soft and translucent (may need to add another drizzle of EVOO).
8.    Add rice, and cook until coated and opaque.
9.    Add white wine, stir, and cook until almost evaporated.
10.  Begin adding broth 1/2 cup at a time.  Still continually until broth is incorporated before adding more broth.  Adjust heat as needed so that rice doesn't scorch or stick.
 
Note:  This stage takes patience.  The reason so many risottos are chewy or tough is that they were cooked too quickly.  This is all about technique, slowly cooking the short grain rice and broth until the rice becomes tender and creamy.  It may take 30-40 minutes.
 
11.  When the rice is almost tender, add the mushrooms, shredded chicken and baby spinach.  Stir well.
12.  Stir and continue simmering until spinach is wilted, adding broth as needed.
13.  Stir in parsley, 1/2 cup of grated Parmigiano Reggiano, and 2 tablespoons butter, cut into small pieces.
14.  Plate the risotto, and garnish with remaining cheese.