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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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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
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
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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