Wine Enthusiast – October 2019

24 | WINE ENTHUSIAST | OCTOBER 2019

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RECIPE OF THE MONTH

WINE PAIRING

Barra 20 16 Estate Grown Petite Sirah

(Mendocino)

Petite Sirah makes inky, opaque wines

with notes of black fruit, black pepper and

dark chocolate. These flavors go well with

the rich broth base of this dish, while

the wine’s structure and unexpected

acidity provide contrast to the risotto’s

creamy texture.

RICE SHIFT

This recipe offers a striking twist on

a favorite cool-weather dish.

F

orbidden rice, also known as black

rice, gets its dramatic color from

high levels of anthocyanins, the same

antioxidants that give red grapes their

color. Though a little less starchy than

the rice typically used for risotto, it makes for an

unexpected and nutritious alternative.

—Nils Bernstein

FORBIDDEN RICE RISOTTO

WITH CARROT PESTO

5 cups beef broth

1½ cups dry red wine

4 tablespoons butter, room temperature

1 red onion, minced

1½ cups forbidden rice

½ cup fresh-grated Parmigiano-Reggiano

Carrot Pesto (recipe follows)

Combine broth and wine in saucepan, and simmer
over low heat.
In deep skillet or wide-bottomed stockpot over
medium heat, melt 2 tablespoons butter. Add
onion and cook, stirring occasionally, until deep
golden-brown, about 10–15 minutes. Add rice,
and stir for 1 minute. Add 1 cup hot broth mixture.
Use wooden spoon to scrape brown bits from
bottom of pan. When liquid is absorbed, continue
to add broth mixture ½ cup at a time, stirring
occasionally. Allow most of broth to absorb before
adding to pan. Continue until rice becomes tender
and has loose, creamy consistency, about 40
minutes. You may not need all of broth mixture.
Remove from heat. Stir in remaining butter
and cheese until both are melted. Divide among
serving dishes. Top with carrot pesto. Serves 4.

CARROT PESTO

2 medium carrots, peeled and

chopped

¼ cup roasted cashews

1 clove garlic

¼ cup olive oil

Salt, to taste

Place carrots, cashews and garlic

in food processor, and pulse until

coarse. As machine runs, add oil in

steady stream until pesto becomes

mostly smooth. Add salt, to taste.

Makes about 1 cup.