Oh it's cold; cold and wet again, the memories of last week's sunshine just a dim blur. The vineyard is almost pruned, stark brown fingers sticking up at the sky. Soon though, buds will burst, and it will all start again. Time to get inside and have something quick and satisfying, Spade Oak style, while contemplating the next vintage.
Spade Oak Chardonnay is the perfect companion to roasted pumpkin, pumpkins are plentiful right now, and risotto is easy, so a roasted pumpkin risotto it is. Cube a pumpkin, drizzle with some olive oil, season well and roast until charred and sticky, say half an hour in a hot oven. While that's happening, sweat off a small onion and some garlic, finely chopped, in olive oil and butter. Before it browns, add the risotto rice and toast for at least three minutes, making sure all rice the gets well coated, then deglaze with a glass of Spade Oak Chardonnay, leaving to cook away completely, before adding a ladle of hot stock at a time until the rice is cooked, but not mushy. The ratio of rice to stock is usually three to one, and your stock must be hot! Keep stirring stock a ladle at a time until the rice is done, then add the cubed roasted pumpkin, a good grating of parmigiana, maybe even a sinful tablespoon of cream for added richness, stir through, season to taste and enjoy with the rest of the Spade Oak Chardonnay. Buon appetito!
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