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neW HARBOUR SAUVIgnOn BLAnC<br />
New Zealand $14.99 822585<br />
RISOTTO WITH SnAP PeAS, PeA SHOOTS AnD BASIL OIL<br />
Serves 4<br />
BASIL OIL DRIzzLE<br />
¼ cup (50 ml) basil leaves, packed<br />
½ cup (125 ml) olive oil<br />
In a blender or small food processor, combine basil leaves and olive oil until basil<br />
is finely chopped and oil is bright green. Reserve.<br />
RISOTTO<br />
4 cups (1 L) chicken stock<br />
1 cup (250 ml) snap peas<br />
2 tbsp (30 ml) olive oil<br />
1 large onion, peeled and finely diced<br />
2 garlic cloves, peeled and minced<br />
2 stalks celery, trimmed and finely diced<br />
2 cups (500 ml) arborio rice<br />
½ cup (125 ml) dry white wine<br />
2 tbsp (30 ml) butter<br />
1 cup (250 ml) parmigiano-reggiano cheese, freshly grated<br />
pea shoots<br />
In medium saucepan, bring chicken stock to boil. Blanch snap peas in stock for<br />
1 minute, until bright green. Remove peas and reserve. Remove saucepan from<br />
heat and reserve stock. In another medium saucepan, over medium heat, add 2<br />
tbsp (30 ml) olive oil, onion, garlic and celery. Cook slowly for 15 minutes until<br />
soft and golden. Add rice to mix and stir to coat. Turn heat to high and add wine.<br />
Keep stirring until wine has been absorbed by rice. Add stock gradually until<br />
just covering rice. Keep stirring until most liquid has been absorbed. Add more<br />
stock. Repeat until rice is tender, not mushy. Risotto should be creamy with small<br />
amount of liquid remaining. Remove rice from heat. Add butter and cheese. Place<br />
risotto in shallow bowls and garnish with peas, pea shoots and basil oil.<br />
PAIRS wITH<br />
AnTInORI SAnTA CRISTInA SICILIA PInOT gRIgIO<br />
Italy $16.99 758151<br />
mIOneTTO PROSeCCO FRIzzAnTe<br />
Italy $20.99 432369<br />
TASTE129
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