September's Eat This! Drink That!

Black Truffle Risotto

Author: Eataly

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Serves: 4 Prep Time: 5 mins Cook Time: 45 mins

Wine pairing:
Michele Chiarlo Palas Barolo 2016

Ingredients:

• 6-8 cups vegetable broth

• 4 tablespoons extra-virgin olive oil

• 2 cups yellow onion, chopped

• 1 teaspoon salt, plus more to taste

• 2 cups Arborio rice

• 2 tablespoons unsalted butter

• 1 cup white wine

• ½ cup Grana Padano DOP, finely grated

• 2 oz fresh black winter truffles

Instructions : 

Step 1:
Heat the broth pot almost to boil. Cover and keep it very hot on the stove near the risotto pan.

Step 2:
Add olive oil, onion, and ½ teaspoon salt in the saucepan. Set over medium heat. Stir well as the onion starts to heat and soften. Stir frequently and cook until onion is wilted and just starting to brown about 8 minutes.

Step 3:
Add in the rice all at once and increase the heat. Stir the rice and onions continuously, toasting the grains until they make a clicking sound as you turn them in the pan, 2 minutes.

Step 4:
Pour in the wine and keep stirring for another couple of minutes until the moisture has evaporated and the rice is dry. Immediately ladle in 2 cups of the almost-simmering broth – enough to cover the rice – and decrease the heat.

Step 5:
Cook, stirring steadily until the water is almost totally absorbed, 4 to 6 minutes. Quickly ladle in more broth to cover the rice and add another ½ teaspoon salt. Keep stirring as the rice swells and releases its starches and a thick creamy suspension starts to form.

Step 6:
Repeat until 6 cups have been incorporated and risotto is al dente and creamy, adding salt if needed.

Step 7:
Once done, turn off the heat and immediately stir in butter and ½ cup of Grana Padano.

Step 8:
For serving, shave thin flakes of truffle over the top.

Peppercorn Crusted Rib Roast with Root Vegetables

Author: Southern Living

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Serves: 10 Prep Time: 10 mins Cook Time: 15 hours 55 mins

Wine pairing:
Bonanza Winery By Chuck Wagner Cabernet Sauvignon

Ingredients:

• ½ cup salted butter, softened

• 2 tablespoons coarsely ground black pepper

• 2 tablespoons kosher salt

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped fresh thyme

• 1 tablespoon extra virgin olive oil

• 1 8lb prime rib roast

• Roasted vegetables

Instructions : 

Step 1:
Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.

Step 2:
Remove roast from the refrigerator; let stand at room temperature 1 hour.

Step 3:
Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare, about 1 hour and 30 minutes.

Step 4:
Let stand 30 minutes. Transfer roast to a serving platter, reserving ½ cup drippings for gravy.

Roasted Duck Breast with Pecan Purée

Author: Wine Enthusiast

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Serves: 4 Prep Time: 5 mins Cook Time: 40 mins

Wine pairing:
Salcheto Salco Vino Nobile di Montepulciano 2016

Ingredients:

• 1 oz salted butter

• ½ lb pecans

• 2 oz brown sugar

• ¼ teaspoon cayenne pepper

• ¾ tablespoon hot sauce

• 8 oz chicken stock, divided

• Pinch of salt

   For duck breasts

• 2 cups orange juice

• 2 cardamom pods

• 2 cloves

• 1 teaspoon coriander

• 1 teaspoon allspice

• 1 cinnamon stick

• 4 duck breasts, 5-8 oz each

• 1 tablespoon cooking oil

• 1 ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions : 

Step 1:
Place heavy-bottomed saucepan over medium heat. Add butter and heat until frothing subsides and solids turn light brown. Add pecans, and stir to coat. Add brown sugar and cayenne pepper. Stir to combine.

Step 2:
Deglaze with hot sauce. Add stock, and bring to boil over high heat. Reduce to simmer. Cook until pecans are soft and fully cooked, about 30 minutes.

Step 3:
Transfer mixture to blender and purée until smooth. Pass though a fine mesh sieve. Season with a pinch of salt. Set aside.

Step 4:
For spiced jus, combine orange juice, cardamom, cloves, coriander, allspice and cinnamon in saucepan. Reduce over medium heat until orange juice is darkened and syrupy. Add remaining chicken stock. Reduce until about a cup of liquid remains and sauce is slightly thickened. Reserve.

Step 5:
Place sauté pan over high heat. Add 1 tablespoon cooking oil. Season duck breasts with salt and pepper. Place breasts in pan, skin-side down then reduce heat to low. Slowly render fat from skin, occasionally draining from pan. When skin is fully rendered, turn breasts over.

Step 6:
Add 1 tablespoon of butter to the pan and baste until duck is cooked medium-rare, about 2 minutes. Rest duck for 2–3 minutes.

Step 7:
Reheat pecan purée, and divide among 4 plates. Slice breasts thinly and place atop purée. Spoon jus over breasts and serve.

Osso Buco

Author: Food Network

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Serves: 6 Prep Time: 15 mins Cook Time: 2 hours 15 mins

Wine pairing:
See Ya Later Ranch Legacy Syrah

Ingredients:

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 1 dry bay leaf

• 2 whole cloves

• Cheesecloth

• Kitchen twine, for your bouquet garni tying the veal shanks

• 3 whole veal shanks trimmed

• Sea salt and freshly ground black pepper

• All purpose flour, for dredging

• ½ cup vegetable oil

• 1 small onion, diced into ½ inch cubes

• 1 small carrot, diced into 1/2-inch cubes

• 1 stalk celery, diced into 1/2 inch cubes

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 3 cups chicken stock

• 3 tablespoons fresh flat-leaf Italian parsley, chopped

• 1 tablespoon lemon zest

Instructions : 

Step 1:
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

Step 2:
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

Step 3:
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

Step 4:
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 ½ hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about ¾ the way up the shank.

Step 5:
Carefully remove the shanks from the pot. Discard twine and bouquet garni. Serve shanks with juices poured over top and garnished with chopped parsley.