Risotto and a Surprise Dessert Wine

Everyone at our friend’s house in the country was in the mood for seafood. A big discussion ensued. Whole fish, fish steaks, or shellfish? Finally we reached a decision — Risotto with Shrimp.

First the shrimp were shelled and cut into small pieces. The cooks simmered the reserved shells with aromatic vegetables, wine and water to make a flavorful broth for the rice. Then the shrimp were sauteed with garlic and parsley and set aside.

Next, the rice was simmered and stirred with the prepared broth until tender and creamy. When it was almost ready, the cooked shrimp were added with some small peas and a final swirl of butter.

A whole shrimp garnished each serving.

With the risotto, we drank Champagne Marguet “Shaman 14” Grand Cru NV made from 69% Pinot Noir and 31% Chardonnay. The wine was bottled July 2016, and the disgorgement date was March 2018. There are no added sulfites and the dosage is 0. It has flavors of honeysuckle, lemon, apple and a touch of stone fruit.

Michele made a quick dessert, the Crunchy Walnut Cake from her book 1,000 Italian Recipes. It has only 5 ingredients and we all enjoyed the nutty caramel flavor.

A spiced apple confit was a tasty complement to the cake.

The cake and apples on the plate with ice cream was a delicious fall dessert.

Our host knew we had had a big anniversary this year so to go with the dessert he opened a bottle of Chateau d’Yquem 1970. It was fantastic! Made from 80% Semillion and 20% Sauvignon Blanc. Harvesting is by hand and the grapes are picked one at a time over a period of time. There is a gentle pressing of the grapes and the wine is aged in oak barrels. 1970 is considered a great vintage. There was no Yquem produced in 2012. This is a complex, balanced and rich wine with hints of dried apricot, almond marzipan and a touch of tropical fruit.

I finished with espresso in a cup from one of my favorite Roman caffes, and a red wine and anise ciambellina cookie.