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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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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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.

Truffled Toccata Risotto with Parmesan Broth

Toccata


Ingredients

Parmesan Broth:
1 Tbs. butter
1 small leek (white part only), chopped
1 small fennel bulb, chopped
½ onion, chopped
½ head of garlic, halved crosswise
1 tsp. tomato paste
1 ½ lbs. Parmesan cheese rinds, broken into 2-3 inch squares
2 fresh thyme sprigs
2 fresh parsley sprigs
8 cups water

Risotto:
4 fresh thyme sprigs
2 fresh Italian parsley sprigs
2 bay leaves
1 tsp. whole black peppercorns
1 tsp. fennel seeds
2 cups low-salt chicken broth
2 cups beef broth
½ cup butter
½ cup minced onion
1 garlic clove, minced
2 cups Arborio rice
2 cups Toccata Riserva
6 oz. white truffle butter
1 Tbs. red or white wine vinegar
2 Tbs. minced fresh Italian parsley
1 Tbs. minced fresh chives


Instructions

To make Parmesan broth, melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 min. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 min. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to med-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over med-high heat until reduced to 1 1/2 cups, about 15 min. Season with salt and pepper. To make risotto: place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth. Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over med heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 min. Add rice and stir to coat. Add Toccata Riserva; increase heat to high. Boil until almost dry, about 6 min. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 min. Add truffle butter, vinegar, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm Parmesan broth around risotto in each bowl and serve.



    Suggested Pairings

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