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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

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

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Wild Mushroom and Arugula Risotto

Hagafen 2011 Pinot Noir


Ingredients

1 1/2 cups (1 oz.) dried mushrooms,
rehydrated and chopped, plus 3/4 cup liquid
5 cups vegetable broth
4 Tbs. unsalted butter
1 medium yellow onion, finely diced (1 cup)
Kosher salt to taste
1 1/2 cups Arborio rice
1/2 cup dry sherry
3 oz. baby arugula (4 cups, loosely packed)
1 cup freshly grated Parmigiano-Reggiano
1/3 cup sliced chives
Freshly ground black pepper


Instructions

Heat the mushroom soaking liquid with the vegetable broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. Add the rice and mushrooms and cook, stirring, for 1 minute. Add the sherry; raise the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute.

Reduce the heat to medium; add 3/4 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, 2 to 3 minutes. Add another 3/4 cup of broth and cook until absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total - you may or may not need all of the broth. Stir in the arugula, Parmigiano, all but a couple Tbs. of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 min. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives. Recipe sourced from Hagafen Cellars.



    Suggested Pairings

  1. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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