Pinot Noir is one of the easiest wines to drink with food. It goes great with vegetarian dishes, fish, red meat, white meat, ethnic food, cheeseburgers… That is also what makes it so difficult for me to pick the perfect recipe. This one, however, was a no brainer. Our 2014 Carr Pinot Noir 114 from the Yard Vineyard in Sta. Rita Hills is a medium bodied, single clone Pinot Noir. It is fruity, yet earthy with subtle spice. This recipe has all the same depth and flavor characteristics to stand up to this wine. Another Carr recipe to try with your Carr wines.
Carr’s Fennel Risotto
with Crispy Lamb Sausage
- 1 lb. ground lamb
- 1 tbsp. fennel seeds
- 3 fennel bulbs, halved, cored and chopped
- 6 garlic cloves, smashed
- 5 tbsp. extra-virgin olive oil
- 2 tbsp. minced rosemary
- 1 tsp. crushed red pepper
- 1 tbsp. cracked black peppercorns
- 1-inch-thick slice of white bread, cubed
- 3 tbsp. whole milk
- 4 c. chicken broth
- 4 c. water
- ¼ c. olive oil
- ½ fennel bulb, cored and finely chopped
- 1 shallot, minced
- 2 c. carnaroli or arborio rice
- ½ c. white wine (try our 2014 Pinot Gris)
- 2 tbsp. unsalted butter
- 2 oz. ricotta cheese, grated
- salt and pepper to taste
1. In a frying pan, toast the fennel seeds over medium heat for 2 min. Crush and transfer to a medium bowl with rosemary, red pepper, peppercorns and 1 tbsp. salt. In a food processor, finely chop the fresh fennel and garlic.
2. Heat 3 tbsp. oil and add the fennel-garlic mixture. Cook over a moderately low heat until softened. Cool, then mix in with dry ingredients and ground lamb.
3. To make the sausages, combine the bread and milk. Mix in the lamb filling and form into four 1-inch-thick logs. In a nonstick skillet, heat the remaining oil. Cook the sausages until browned and cooked through, 7 to 8 minutes. Slice to serve.
1. Mix the chicken broth and water, and bring to a simmer. In a saucepan, heat half of the oil. Add the fennel and shallot and cook over moderate heat until golden. Stir in the rice.
2. Add the wine and simmer, stirring, until absorbed. Add 1 c. of the hot broth and cook, stirring until absorbed. Continue adding the broth 1 c. at a time, stirring until it is nearly absorbed before adding more. The risotto is done when the rice is tender, about 20 min.
3. Stir the butter and cheese into the risotto; season with salt and pepper. Serve with the sliced lamb sausages.
From our kitchen to yours. Cheers!