Schweiger Vineyards News

After a very dry and unseasonably warm January, it appears that winter has finally decided to return.  The past few days have provided us with over two inches of rain…we’re not out of the drought woods yet, but I haven’t given up hope for many rainy weeks to come. 

As I was driving up to the vineyard this morning, there were small patches of unmelted snow under the trees…our second dusting of snow for the year!  These cold snaps are great this time of year because it makes it harder for mold spores to survive the winter on the dormant vines.  While this wet weather is great for our water table, it is going to make our pruning and cleaning of the cuttings a bit more difficult.  But that’s farmers…never quite satisfied. 

Earlier this week I was experimenting in the kitchen and came up with a great cold weather dish to pair with our Chardonnay and wanted to share it with you.

Truffled Chicken and Veggie Risotto

Ingredients

• 2 boneless skinless chicken breasts
• 1 TBSP Olive Oil
• 2 tsp unsalted butter
• 1 tsp olive Oil
• 1 onion, finely chopped
• 1 cup uncooked Arborio rice
• 1 or 2 garlic cloves, minced
• 5 cups fat free chicken broth
• 2 TBSP parmesan cheese
• 1 cup frozen green peas
• 1 cup sliced carrots

Pour 1 TBSP olive oil into a nonstick pan and heat over med hi heat.  Cut chicken into bite size pieces and cook in oil until cooked through, set aside.

Place peas and carrots in a microwave safe container, add 3 TBSP water, and cover with plastic wrap.  Microwave 2-3 minutes until cooked, set aside.

Bring broth to a simmer in a medium saucepan over medium heat.  Reduce the heat to low and maintain the simmer.

In a large saucepan over medium-high heat, warm the butter and one tsp olive oil.  Add the onions and saute for 8 mins or until soft and starting to brown.  Stir in the rice and garlic and cook, stirring constantly for one minute. 

Slowly add 1/2 cup of the broth to the rice mixture, stirring constantly.  Continue stirring until the broth is absorbed…continue this process at med-hi heat.  Repeat with the remaining broth, adding 1/2 cup at a time and stirring constantly until each addition of broth is absorbed and the risotto is creamy, but still firm to the bite.  Add cooked chicken and vegetables, then salt and pepper to taste.  Stir in the Parmesan and 1/4 tsp of truffle oil.  Check again to salt and pepper to taste…you may want another few drops of truffle oil.

Enjoy with a nice bottle of 2007 Schweiger Vineyards Chardonnay.

Copyright 2009 by Andrew Schweiger