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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Porcini Risotto with White Truffle Oil

Dornier


Ingredients

1 packet (500g) risotto rice
2 cups dried porcini
2 cups white wine
8 cups chicken stock
4 onions finely diced
6 cloves garlic finely chopped
2 sticks butter
2 cups grated Parmesan
1 Tbs. white truffle oil
1 cup chives, roughly chopped


Instructions

Put the dried mushrooms in the stock with the wine and allow to sit in a warm place for approximately 1 hour. Drain the liquid and put to the side. Roughly chop the porcini. Melt the butter in a separate pot and sauté the onions and garlic until translucent. Add the porcini and then the rice and fry for five minutes. Add the mushroom stock, just a cup at a time, to cover the rice. Stir every couple of minutes. Keep adding the stock and stirring until the rice is cooked (Approximately 15 - 20 minutes). Remove from the heat and stir in the grated Parmesan and truffle oil. Garnish with chopped chives, some shaved Parmesan and a further drizzle of truffle oil. Serve with a glass of Muratie Shiraz.



    Suggested Pairings

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