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It’s been a long time since I revealed the backstage of my kitchen to you. This time, I wanted to discover wines that we have little opportunity to taste: a Condrieu and a Rivesaltes respectively paired with a revisited seafood risotto and a chestnut fondant.
Risotto with seafood and condrieu La Petite Côte 2018 by Yves Cuilleron
Rare are the occasions to savor a condrieu. A great wine from the northern Rhône Valley, this is a single varietal Viognier which, despite its prestige, can be enjoyed relatively young. Gastronomy wine par excellence, it reveals both typical notes of the grape variety that composes it (apricot and other stone fruits, blood orange zest, bitter almond extract and flowers such as violets) as well as those specific to winemaking ( vanilla, cream, bitter almond, subtle smoke).
Thus, different actions have influenced the final taste: the barrels in which the must has fermented and, the wine, matured, the malolactic fermentation providing a creamy texture and a milky flavor as well as the stirring which puts back the lees ( = yeasts) in suspension offering extra texture and milky aromas to the wine.
To accompany this wine, I opted for a creamy risotto with scallops and prawns enhanced with a dark chocolate sauce. Here is the recipe:
Ingredients for 2 people 
Risotto:
- 6 prawns
- 4 scallops
- 2 tablespoons of olive oil
- 1 cube of chicken broth
- 1 small yellow onion
- 120 g arborio rice (rice suitable for risotto)
- 500 ml of water
- 15 ml of fresh cream
- Sesame seeds
- Salt and pepper
Chocolate sauce:
- 20g de chocolat noir
- 10 g salted butter
- 15 ml of port
- 1 shallot
Making the risotto
Dilute the chicken stock cube in 500 ml of boiling water. Keep 50 ml aside for the chocolate sauce.
In a skillet that will be used to make the risotto, brown the chopped onion in a tablespoon of olive oil. Add the rice to the pan and wait for it to thin out. Then add a little broth. Wait for the rice to absorb it and repeat the operation until the rice is completely cooked. At this point, pour in the cream and mix.
Prepare the chocolate sauce. To do this, cook the shallot, previously minced, in a little oil. Add the rest of the broth and the port. Add the butter and the chocolate and mix.
Before arranging the plates, roll the seafood in the sesame seeds. Cook the walnuts for three to four minutes per side and the prawns for 2 minutes per side in the remaining oil. Arrange them on the risotto and pour the sauce.
Good tasting !
- Find the condrieu for sale on iDealwine
Fondant with chestnut cream and dark chocolate
Also rare are the opportunities to taste the natural sweet wines of Rivesaltes. However, you are aware that they are among the darlings of the iDealwine team who like to end their meals on a note. sweet meditative 😊
Oxidative aging has led this southern wine to develop particularly gourmet notes of bitter orange, cocoa, dried fruit, caramel and nuts. Its unctuous texture and its unique persistence allow it to accompany dishes with character… Like chocolate. Here is a suggestion for a seasonal dessert!
Ingredients for a cake for 8 people 
- A 500 g can of chestnut cream
- 50g dark baking chocolate
- 50g salted butter
- 25g sifted hazelnut powder
- 3 eggs
Making the chestnut fondant
Preheat your oven to 160°C, in convection mode.
In a bowl, whisk the eggs by hand and then mix them with the hazelnut powder.
Melt the butter and the chocolate. Pour into the egg-hazelnut powder mixture and add the chestnut cream.
Lick your fingers, it sticks!
Pour into a mold and cook for half an hour. The cake must be firm but the ideal is to keep a biiiieeen melting heart!
Gourmands will appreciate it enhanced with homemade vanilla custard.
- Find rivesaltes for sale on iDealwine