Bouchard Finlayson Galpin Peak Pinot Noir 2016 paired with Abalone Risotto

Wine brand

Bouchard Finlayson wines are known as ‘food wines’ and nothing beats a glass of the award-winning Bouchard Finlayson Galpin Peak Pinor Noir 2016 paired with sustainably sourced Abalone Risotto, enjoyed on the beach at Kwaaiwater in Hermanus.

Bouchard Finlayson Galpin Peak Pinot Noir 2016 paired with Abalone Risotto

When it was announced that the Bouchard Finlayson Galpin Peak Pinor Noir 2016 won a Gold Medal at the International Wine Challenge (IWC), winemaker Chris Albrecht and his team had a very good reason to celebrate with a bottle or two of the lauded pinot, enjoyed with a pan of delicious Abalone Risotto.

The Abalone is sustainably sourced by Abagold in Hermanus.

The dish was prepared by Chef Stefan Otto of Penguino Guesthouse in Hermanus.

Ingredients

For the Abalone

  • 2kg sustainably sourced Abalone
  • 1 onion
  • 3 cloves of garlic
  • 5 parsley stems
  • 2 T olive oil
  • 1 bottle of white wine
  • 2 ltr water
  • Pinch of salt & pepper

For the Risotto

  • 2kg of minced abalone
  • 2 ltr stock
  • Two third of the bottle of white wine, (Bouchard Finlayson Crocodile Lair Chardonnay)
  • 1 kg risotto
  • 2kg fresh Hake or Cob or Fresh fish deboned and cubed
  • 1 onion chopped
  • 2 cloves of garlic chopped
  • 1.5 to 3 ltr of water depending on how much it takes (it varies from time to time)
  • 100g grated Parmesan or Pecorino
  • 300 g butter
  • 250g soft cream cheese
  • 1 bunch of parsley 1/2 chopped and 1/2 for garnish
  • Salt & Pepper
  • 3 fresh lemons
  • 3 tbsp Olive oil

 

Instructions

For the Abalone

  1. Cut the abalone into cubes
  2. Chop onions and garlic keep the parsley whole (to make it easier to remove)
  3. Sauté the onions, garlic followed by the Abalone
  4. Add the Bottle of white wine
  5. Let reduce by half
  6. Add water parsley and a pinch of salt and pepper (not to much in order to make it not to salty)
  7. Bring to boil, add lid of pressure cooker from when it starts steaming then cook for one hour
  8. Let cool , remove parsley and strain abalone , keeping the stock and the abalone separate
  9. Mince or chop abalone and Onion mix.

For the Risotto

  1. Season and pan sear fish in a bit of butter & olive oil till about 80% cooked – set aside
  2. In the same pan sauté onions garlic in butter and a bit of oil again
  3. Then add minced Abalone
  4. Sear for another 5 minutes
  5. Add risotto, sear for another 5 minutes
  6. Add white wine, let reduce by Half
  7. Add stock
  8. Salt & Pepper
  9. Bring to a boil occasionally stirring if you need a bit more water add as required
  10. When the risotto is 70% cooked (you can see it by biting into a grain there should be a white dot in the centre of the rice grain) 
  11. Add cream cheese
  12. Add fish and rest of butter
  13. Add 60% of Parmesan
  14. Juice of 1 and a half lemon
  15. Salt and pepper to taste (You can add more lemon and seasoning to taste )
  16. To finish sprinkle chopped parsley and remaining Parmesan over rice
  17. Garnish with a lemon cut in half and Bunch of parsley

Serve from pan and enjoy!