You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Clos Fontaine du Mont’s Arancini

GMWC


Ingredients

1/4 cup onions (small diced)
2 cups fresh chicken stock
2 tbl. Clos Fontaine du Mont Chardonnay
1 tsp salt
1 bay leaf
1 cup Arborio rice
1/4 stick butter
Pinch black pepper
1/4 cup Parmesan cheese (grated)
1/4 cup chopped parsley
1 cup bread crumbs (fine)
1/4 cup basil pesto Teleme cheese
Olive oil
2 eggs


Instructions

In a large saucepan, heat 2 tablespoons of olive oil, sweat onions with bay leaf, and
add risotto. Stir 2 mins., add white wine and
reduce heat. Stir and add 1/4 cup of chicken
stock in 1/4 cup portions until rice is done
(about 20 mins.). Look for a creamy consistency. Turn off heat. Add butter, Parmesan. Stir until all is melted. Add basil pesto. Immediately spread out onto a sheet pan and let cool overnight. With a large soupspoon scoop out risotto and shape into a ball. Form a small well in the ball with your finger, add a small piece of Teleme cheese, pinch the well opening closed. Shape into a ball once again. Beat eggs. Coat balls with egg mixture then bread crumbs, let set overnight since they sautÈ better when firm. In a large sautÈ or sauce pan add olive oil until about three inches deep, bring to 3500 F, gently add balls, a few at a time into oil for 6-7 minutes or until golden brown. A nice dipping sauce is marinara.



    Suggested Pairings

  1. Paint Horse
    2012 Chardonnay
    Paint Horse
    Carneros
    Sonoma Valley

    $18.00

    $22.00
    Special Selection
    id: 2438
    Gold
Close