A Risotto Rendezvous

The summer is in full swing, and with it, my schedule has been full of wining and dining my clients and friends. There have been some great bottles and I’m looking forward to sharing many of those experiences with you. However, today I wanted to also make my readers aware of an interesting event taking place in NYC at the end of July.

Pumpkin Risotto

If you are a friend or client you know that one of the things that people love about my work are the many risottos in my arsenal. I love it! Nothing makes me happier than risotto and especially one that is made with patience and with a deft hand. Unfortunately, there’s a lot lack luster risotto being served in restaurants today. This causes many people to ask me what it takes to make risotto. My number one answer is patience and the best ingredients. However, I never would have gotten off the ground without the lessons taught to me in school by culinary professionals.

Imagine my fascination when I heard about the following event coming to New York this July. The Risotto Rendezvous on Wednesday, July 27, 2011 from 6:30 p.m. – 8:30 p.m. at the International Culinary Center in downtown New York.

Michelle Lawton of “The Joyful Plate,” and Lina Pernigo, chef at La Foresteria Serègo Alighieri at Masi, will prepare and serve three risotto courses while instructing guests as she cooks. What also makes this event special is that Raffaele Boscaini, of Masi Agricola, will be hosting the event and pairing a number of Masi wines with the food. I can’t think of a more interesting evening for someone who enjoys the wines of the Veneto and the joys of risotto.

For anyone who follows this blog, you may recall that the 2005 Masi Amarone della Valpolicella Classico Riserva Costasera, was one of my top ten wines from the Gambero Rosso, Tre Bicchieri tasting in NYC earlier this year. This event makes for an excellent way to learn about risotto and Masi. I’m hoping to be there myself, if my schedule permits.

To purchase tickets: Masi Risotto Rendezvous
Masi website: Masi Agricola

Some of my recent notes on Masi wines:

2007 Masi Campofiorin Ripasso Veronese IGT - The nose showed black cherry, dusty potpourri and sautéed mushroom with hints of cinnamon and clove. It was soft and enveloping on the palate with wild berries, and spices leading to a juicy sweet finish with red fruits and minerals lingering to the end (91 points)

2005 Masi Amarone della Valpolicella Classico Serègo Alighieri Vaio Armaron - The nose showed black cherry, yet it was savory as salty cheeses and holiday spice filled the senses. On the palate, it showed a full body with cherry liquor, herbs, cedar and earth. A little sweet but wonderfully finessed with a long, slightly pepper filled finish. (92 points)

2005 Masi Amarone della Valpolicella Classico Riserva Costasera - The nose showed rich black cherry, spices and tree bark, yet there was something animal about this wine that truly balanced the seductive fruit. On the palate, it was large scaled and rich, with cherry and spice, yet still feminine and graceful. The finish was long yet fresh. (93 points)

Food and Wine in September

The fall has always been my favorite time of the year, and although most of September still feels like the summer, its those last two weeks when I start to feel the need to begin my fall rituals. The cold crisp to the air and dry nights put me in the mood for the more austere reds and heartier foods. October and November continue the celebration of this wonderful time of year and I take solace in knowing that this is just the beginning.

One thing that truly marks the beginning on the fall is my desire to once again stand over a burner, for a half hour straight, stirring a risotto. That being said, my newest article at Snooth has just been published and its one that any lover of food and wine owes it to themselves to try; Risotto al Barolo.

Risotto al Barolo
Two Versions of this Piemontese Classic

Nothing thrilled me more as an aspiring young chef and lover of Barolo and Barbaresco than to learn that a dish such as Risotto al Barolo existed. The idea of it was almost unimaginable; pouring half a bottle of Barolo into a pan. I had to wonder, could it really be that good? Could it really be worth it? Well you know what? It is...

Read the rest and get the recipe at: Snooth

As for wine, September was full of some wonderful surprises. Some are top shelf, while others were amazing for their big rich and bold flavors. All are currently available at retail, even the 1973 Rioja. Each is worth checking out.

1973, Vina Valoria Rioja - This bottle was decanted three hours before tasting. It opened with sweet plum sauce, cherry tobacco, allspice and clove with sweet peas and musk on the nose. This wine excites the palate with roasted cherries, old cedar, sweet sun tea and fresh earth on a gorgeous velvety frame. The finish is long, long, long with tealeaf and spicy fresh cherry. (93 points)

Find it on: Wine-Searcher.com

1995 Comm, G.B. Burlotto Barolo Monvigliero -The nose on this wine showed black olive tapenade with mineral penny and dusty sour cherry. The first impression on the palate is how this wine starts sour and as it worked its way across the palate, became massive. Flavors of cranberry and wild berries with an herbal quality lingered on the long finish and gave way to a tannic tug on your palate. (93 points)

Find it on: Wine-Searcher.com

2006 Bodega Numanthia Termes Toro Termes - After two hours in decanter, this wine showed dark raspberry jam, mulling spices, musk and toasted gram cracker on the nose. On the palate, I found spicy, dark black fruits and plum sauce, which led to a long mouth coating finish. This wines structure was massive but the tannins have faded a little since my last tasting and it has left this wine with a velvety smooth mouth feel. (91 points)

Find it on: Wine-Searcher.com