Text 34312, 68 rader
Skriven 2015-12-16 17:35:38 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: wine 674
================
>  ML> Shiraz-Cabernet $12.00 the ball buster, bruno tait
>  ML> wines, 2010 barossa valley, south australia
>  ML> That's per glass, by the way - a substantial markup.
> Even for an 8 oz tumbler.

That's what happens when you eat out in the big city.
 
>  > Apparently it's the #1 selling <$20 Australian wine
>  > in the US. Yeah, it's a Barossa Valley Syrah blend.
>  ML> It appears you are mixing up greater than and less
>  ML> than signs; bigger than Black Opal, Yellowtail, and
>  ML> suchlike I find hard to believe. In the MSRP greater
>  ML> than 20 market #1 might be plausible.
> Since most of the prices I found for it were <$20 and the website makes the
> claim ........
> "The Ballbuster is Australia's #1 wine selling in the US for under $20US" 
> (http://www.taitwines.com.au/theballbuster.aspx)

Oh. It's not the #1 selling wine in the US for under $20US but
rather something different.

Pumpkin Risotto
categories: main, starch, vegetarian, autumn
Yield: 4 servings

1 butternut squash
butter
oil
1/2 c extra-virgin olive oil
1 c finely chopped onion
1 Tb chopped garlic
2 c arborio rice
1 c dry white wine
6 c hot chicken stock or vegetable stock
1/2 c grated Parmesan
4 Tb unsalted butter, cut into small pieces

Halve squash and scoop seeds. Bake one half in the oven 
and then puree it; the other half should be peeled, diced
small, and sauteed in a little oil and butter until tender.

In a medium-size heavy saucepan, heat 1/2 c olive oil over 
medium-high heat. Add the onion and garlic and saute, 
stirring continuously, just until softened, 3 to 4 min. 
Add the rice and continue to stir, using a wooden spoon, 
to coat the rice with the oil.

Add the white wine and continue cooking, stirring often, 
until it has been absorbed by the rice. Pour in enough 
chicken stock to cover the rice completely, about 3 c, 
and continue to cook, stirring often, until all the 
liquid is absorbed.

Pour in 1 c more of the remaining stock and stir and 
cook until it has been absorbed. Repeat with 1 more cup. 
Add the remaining stock and cook, stirring, until the 
rice is al dente, tender but still very chewy, and most 
of the liquid has been absorbed.

Stir in the pumpkin puree and the diced pumpkin and 
reduce the heat to very low so that the risotto doesn't 
simmer anymore. Stir in the Parmesan and butter to give 
the risotto a nice, creamy finish. Spoon it immediately 
into heated shallow serving bowls.

Recipe courtesy of Wolfgang Puck, 2002
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