Salmon, Risotto & Gevrey-Chambertin: A Meal to Remember
We’ve come to the end of our virtual tour of Burgundy, with a nice finish. I’ve been working on my risotto skills this winter, and I think I finally figured it out with this dinner; still a bit chewy but not too much. In fact, it felt like a very nice restaurant meal. Not bad making it at home!
Seared Salmon atop Shiitake Risotto, Bacon Roasted Brussels Sprouts and Gevrey-Chambertin
This was a perfect meal to pair with a nice Burgundy; lots of savory, earthy flavors in the food, with plenty of richness to balance the tannins in the wine. As Burgundies go, this was a bigger wine with noticeable tannins. With the food the wine is so smooth, you don’t notice the tannins at all. The cherry flavors emerge, and the wine complements the dish perfectly.
Vincent Girardin Gevrey-Chambertin ($45)
A very nice wine, I would drink this anytime.
Eye: Fairly dark for Pinot Noir, red with just the merest touch of warmth. Translucent edge, opaque at the very center of a full glass.
Nose: Cherries and a touch of mushrooms. A bit of pine needles early on, less so as time goes on.
Mouth: Lively, cherries and a bit of pine. Tannins creep up on you at the finish. Nice, long finish. Slightly less tannic than the Mugneret Gibourg Vosne-Romanée, but close.
Days 2 & 3 still very nice. Tannins and acidity more muted, the bit of pine forest is still there and very nice.
One thing I’ve learned this winter is that if I’m making risotto, everything else needs to be very simple, as you cannot just let the risotto sit on the stove unattended.
Bacon Roasted Brussels Sprouts
This dish is done more by feel than by a formal recipe. You can see the ingredients below. Lightly brown a couple of slices of good quality bacon, then chop into pieces. Chop the onion. Cut the sprouts into halves or quarters depending on their size. Toss everything with just a bit of olive or sunflower oil, kosher salt and pepper. Roast in the oven at 425°F for 30 minutes.
- 1 1/2 Tbs olive oil
- 8 oz. of your favorite mushrooms, sliced
- 1 onion, chopped
- 32 oz. chicken stock
- 4 oz. dry white wine (always use a wine you would enjoy drinking)
- 1 cup arborio rice
- 1/2 cup grated Parmigiano-Reggiano cheese
Start by heating a bit of oil in a deep skillet or dutch oven, and sauté the mushrooms for about 5 minutes. Remove the mushrooms from the skillet and set aside.
Next, add another tablespoon of oil and sauté the onions, then add the rice and continue to sauté until the onions and the rice are browned.
With the burner set at a simmer, add the 1/2 cup of dry white wine to the rice mixture. Stir slowly and constantly until the liquid has been absorbed. Then, continue adding chicken stock, 1/2 cup at a time and keep stirring as it is slowly absorbed. When the rice has absorbed all but about 1 cup of the stock, start tasting for your preferred consistency. When done, fold in the 1/2 cup of grated Parmigiano-Reggiano cheese. Gently mix in the reserved mushrooms when ready to serve.
Simple is key when you are managing risotto! Sprinkle salmon filets with a bit of salt, pepper, and some italian herbs if you like. Sear the salmon in a medium hot cast iron skillet, 2-3 minutes per side. Leave the salmon a bit on the rare side. That’s it, easy and quick.
Grate a bit of fresh Parmigiano-Reggiano cheese on top of the risotto just before you are ready to serve. Enjoy!
We’re not quite finished with Burgundy. As these wines are pretty expensive, I decided to try a couple of <$20 Bourgogne Rouge wines to see how they compare to the village level wines. Stay tuned!