Bouchard Finlayson Galpin Peak Pinot Noir 2016 paired with Abalone Risotto


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.

Bouchard Finlayson 2016 Galpin Peak Pinot Noir e1523334367304 Bouchard Finlayson Galpin Peak Pinot Noir 2016 paired with Abalone Risotto

The Abalone is sustainably sourced by Abagold in Hermanus.

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

Preparing 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

Method

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

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

Method:

Season and pan sear fish in a bit of butter & olive oil till about 80% cooked – set aside
In the same pan sauté onions garlic in butter and a bit of oil again
Then add minced Abalone
Sear for another 5 minutes
Add risotto, sear for another 5 minutes
Add white wine, let reduce by Half
Add stock
Salt & Pepper
Bring to a boil occasionally stirring if you need a bit more water add as required
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) 
Add cream cheese
Add fish and rest of butter
Add 60% of Parmesan
Juice of 1 and a half lemon
Salt and pepper to taste
(You can add more lemon and seasoning to taste )
To finish sprinkle chopped parsley and remaining Parmesan over rice
Garnish with a lemon cut in half and Bunch of parsley

Serve from pan and enjoy!