You know what they say, a little wine for the dish, a little wine for me. The menu was Blue Cheese Risotto and I chose a 2008 Whitecliff Vineyards Awosting White (Hudson Heritage White) for the dish. A glass for me a cup for the Risotto.

The Awosting was very clear, almost white with a slight yellow hue. You could really taste the apricot in this. It was crisp, but not as crisp as I usually like it. This wine is made from 40% Vignoles and 60% Seyval Blanc. More of the Vignoles seem to come out in this wine, when usually the Seyval Blanc stands out and brings the crispness. It was a very nice wine and went well with the Risotto.

Blue Cheese Risotto

2 tbs buter
1tbs olive oil
1 shallot finely chopped
2 cloves garlic, crushed
6 ounces bacon
12 ounces arborio rice
1/2 cup white wine
6 1/2 cups chicken stock
2 tsp chopped fresh sage
juice of 1 lemon and zest
6 ounces blue cheese
4 tbs parmasean cheese, freshly grated.

Bring stock to a simmer. Melt 1 tbs butter with olive oil and saute shallots about 5 minutes until soft. Add bacon and cook. Stir in garlic and rice. Cook for about two minutes stirring until the rice is coated in the butter and oil. Add wine to pan. When wine is almost gone, add hot stock a cup at a time. Stirring constantly until it’s absorbed. Once one cup is absorbed, add another until you’ve added all the stock. Add fresh sage. turn off the heat. Stir in the leamon juice, zest, 1tbs butter, parmesan and blue cheese.