The Liberator Episode 18 – P.S. I Love You

Grower: DeMorgenzon
Grape Variety: Petite Syrah
Style: Earthy and Spicy
Country: South Africa
Appellation: Stellenbosch
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Risotto with Sun-Dried Tomato and Red Onion

Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 1/2 L (6 cups) chicken broth
45 ml (3 tbsp.) extra-virgin olive oil
45 ml (3 tbsp.) butter
2 shallots, finely chopped
2 garlic cloves, chopped
10 ml (2 tsp.) anise seeds, thoroughly ground
375 ml (1 1/2 cups) round Italian rice (like Arborio)
1 sprig of fresh thyme
500 ml (2 cups) red onion, thinly sliced
1/2 red pepper, cut in thin strips
180 ml (3/4 cup) sun-dried tomatoes in oil, julienned
Salt and freshly ground pepper
80 ml (1/3 cup) grated Parmesan
Parmesan shavings

1. In a saucepan, bring the broth to a boil and keep hot.
2. In a frying pan, heat 30 ml (2 tbsp.) of the oil and 15 ml (1 tbsp.) of the butter over medium-high heat.
3. Sweat the onion, garlic and anise seeds for 2 minutes.
4. Add the rice and continue to cook for 1 minute.
5. Pour in 250 ml (1 cup) of hot broth and stir until the liquid is absorbed.
6. Reduce heat to medium. Repeat this step with the remaining broth and continue to stir. Add the thyme.
7. Meanwhile, in a large frying pan, heat 15 ml (1 tbsp.) of the oil and 30 ml (2 tbsp.) of the butter over medium heat and sweat the red onion and pepper for 2 minutes.
8. Reduce heat to medium-low and add the sun-dried tomatoes.
9. Season generously. Let thicken for 12 to 15 minutes.
10. When the rice is ready, add the cheese and season generously.
11. Divide the risotto amongst 4 soup plates, garnish with the mixture from the fourth step and decorate with the Parmesan shavings before serving.