Food & Wine

Food & Wine

Welcome to Vine to Wine this is your host Linda Moran. Today is food and wine pairing day and I want to tell you about a recipe I invented using leftover risotto and of course the wines that go with it!

Last week I some leftover plain risotto in the fridge and I did something really fun with it. I sprayed a square glass baking dish with olive oil and spread the risotto in a thin layer on top of it a layered thinly sliced zucchini and thinly sliced fennel bulb. On top of that I placed a layer of shredded parmesan cheese. I popped it in the oven covered with foil at four hundred degrees for thirty minutes. Then took the foil off and baked it until it was just starting to turn brown. The favors were very good together and it didn’t need any seasoning. I served it as a side dish with Italian meatballs and Malbec. It was delicious! The next night I served it with a store roasted chicken lemon chicken and a nice lean Chardonnay.  Don’t ask me how I came up with it – it was just what happened to be in the fridge and I do that a lot. But the results are not always so extraordinary! Visit our website and give us your suggestions for program topics, your wine questions and comments email Linda at vine to wine dot net and thanks for joining me on today’s Vine to Wine.

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