FOOD | COOKING WITH WINE

FOOD Finishing the Rest of the Bottle

PARMESAN RISOTTO

INGREDIENTS

8 c chicken broth • 1/2 c finely chopped onion • 1/4 c olive oil • 3 c arborio rice • 2 garlic cloves, minced • 1 c dry white wine (or water) • 1/2 c shredded Parmesan • 1/4 tsp salt • 1/4 tsp pepper • 3 tbsp minced fresh parsley

DIRECTIONS

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

MINI CHEESECAKES WITH WINE GELÉES

• 3 T unsalted butter (melted, plus more for brushing) • 7 whole graham crackers • ½ cup plus 1 T sugar • 1 large egg • 1 large egg yolk • 1 pinch of salt • 10 ½ ounces log of fresh goat cheese (softened) • ½ cup plus 2 tablespoons crème fraîche (5 ounces)

WINE GELEES

• 1 envelope unflavored gelatin • 2 ½ T cold water • 3 T each of orange Muscat, Pinot Noir and tawny port • 4 t sugar

DIRECTIONS

Preheat oven to 325°. Line baking sheet with parchment paper. Cut four 3-inch rounds of shirt cardboard. Brush insides of four 3" round and 2-1/2"-deep ring molds with butter. In food processor, grind crackers with melted butter and 1 T sugar. Set the molds on baking sheet and line bottoms with cardboard rounds, trimming to fit. Pack crumbs into the molds; press to compact. Bake 10 minutes. Let cool.

In a bowl, using an electric mixer, beat egg, egg yolk, salt, and remaining 1/2 c of sugar at medium speed until pale and fluffy, about 2 mins. Add goat cheese and beat until smooth. Fold in crème fraîche. Spoon mixture into the molds and smooth the tops. Bake about 30 minutes, until cheesecakes are just set but not browned. Let the cheesecakes cool; refrigerate until chilled, at least 1 hour.

Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run blade around the edge of each cheesecake. Pressing up on the cardboard, ease cheesecakes out of molds; return to baking sheet. Cut four 11"x2 1/2" strips of parchment paper. Wrap paper around the perimeter of each cheesecake to form a collar that extends 1" above the surface; secure with tape.

In small bowl, sprinkle gelatin over cold water and let soften. Microwave at high power about 15 seconds or just until gelatin is melted. Put 4 wines in separate ramekins. Add 2 t sugar to rosé and Pinot Noir and microwave 20 seconds; stir to dissolve sugar. Stir 1 t melted gelatin into each of the 4 wines. Let wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.

Remove parchment-paper collar from each cheesecake. Carefully remove cardboard bottoms and serve.