Today, 1 May 2020, wine lovers will celebrate South Africa’s most popular wine variety! Agriorbit has asked Chef Dino of Central Restaurant to join the awesome Rina and Norman Belcher of Belnori Boutique Cheesery, in sharing an easy to make, flavour bomb of a recipe to enjoy with your glass of Sauvignon Blanc today.
You can join Sauvignon Blanc South Africa in creating awareness regarding International Sauvignon Blanc Day by using the dedicated #SauvBlancDay stamp logo on your social media, along with the hashtags #celebrate #international #SauvBlancDay and #SauvignonBlancSA and tag Sauvignon Blanc South Africa at @Sauvignonsa on Twitter and @SauvignonBlancSA on Facebook and Instagram in order for us to share your posts on our platforms as well.
Celebrate #SauvBlancDay with Chef Dino’s Wild Mushroom Risotto
- 3 cups chicken stock
- 40g butter
- ½ red onion, finely chopped
- 200g mixed wild mushrooms, roughly chopped
- 1 bunch Italian parsley, chopped
- 170g Arborio rice
- 170ml Sauvignon Blanc
- 2 tbsp freshly grated Kabaka cheese from Belnori Cheese Farm or parmesan, plus extra for serving.
- Salt & black pepper
- ½ tsp white truffle oil (optional)
- 1 x small pot
- 1 x wooden spoon
- Bring the stock to simmer in a small pot & keep warm on the side.
- Heat half the butter in another small pot & placer over medium heat & sauté the onions until soft & translucent.
- Add the mushrooms, stirring occasionally until browned & any liquid has evaporated.
- Add the parsley & season with salt & pepper.
- Melt the remaining butter in the same pot & add the rice.
- Stir occasionally for ± 1 to 3 minutes.
- Add the wine & deglaze the pan.
- Ladle in a 1 cup of stock at a time & cook on medium high heat, stirring until all the liquid has been absorbed.
- Continue simmering & adding stock approximately ½ a cup at a time.
- Keep stirring & ensure the stock has been absorbed before adding more stock.
- Cook until the rice begins to look creamy ±15 minutes & keep the leftover stock in case you need to thin out the risotto.
- Remove from the heat & add the sautéed mushrooms, cheese & truffle oil (optional).
- Season to taste and thin out the risotto if necessary, then serve with extra grated Kabaka cheese.
A food pairing made in heaven
“Sauvignon Blanc wines tend to be light-bodied with a higher acidity. Because of that, I believe it would pair well with a mushroom risotto, as it will help cut through the richness of the risotto and bring a refreshing balance to the dish. Although some people would also choose a chardonnay, I prefer the dry tartness of a Sauvignon Blanc, but that is a personal taste and everyone has their own preference.” – Chef Dino
A cheesy affair indeed
Belnori Cheesery’s Kabaka is an Italian-style cheese made from 100% goat’s milk. This cheese is aged for at least 12 months. It has lovely light caramel colour and a delightful full-mouth, nutty flavour with a slight sweet undertone.
If Kabaka is not what you are looking for, then try Belnori’s Kalabash, a very similar cheese made from creamy Jersey milk. It has a long-lasting flavour and is great for eating on its own or used in cooking. Both are a wonderful addition to any dish.
The 2019 FNB Sauvignon Blanc Top 10
The annual FNB Sauvignon Blanc Top 10 competition is South Africa’s only competition exclusively devoted to Sauvignon Blanc. The current (2019) winners were announced at a gala awards dinner on Wednesday 9 October, held at the FNB Portside building in Cape Town. No less than eight out of the 10 victors were from the 2019 vintage, drawn from a broad collection of entries this year, with 107 producers submitting 183 wines. Click on the link below to watch how Sauvignon Blanc South Africa’s 2019 journey unfolded …