Just the thought of risotto alla Milanese – a classic Italian dish, makes me very happy. I pride myself in my risotto making ability and have fine-tuned the technique over the years. It’s a simple dish that relies quite heavily on a few basic skills by the cook. If you get it wrong you land up with stodgy dry rice. It requires almost constant attention, which is why I prefer making it with a friend sitting in my kitchen sipping on a glass of wine. A good risotto needs to be velvety and luscious with the rice grains still maintaining a firm bite in the centre. Although risotto alla Milanese is traditionally served with Ossobuco, I absolutely love it with these prawns that are simply pan-fried to perfection in brown butter. If you haven’t yet discovered the joys of a brown butter sauce with shellfish, you have something magical to look forward to.
- De Wetshof Estate Naissance Cabernet Sauvignon 2017, perfect with Jane-Anne Hobbs’s Slow-Cooked Moroccan-Spiced Beef and Apricot Stew with Naartjie Co
- Winter 2019
- The Chardonnay Way
- De Wetshof Estate The Site Chardonnay Bags Top 100 SA Wines
- De Wetshof Sauvignon Blanc 2018, lovely partner for Dianne Bibby’s Spinach & Quinoa Buddha Bowl…