Preserved Lemon Risotto with Purple Haze Chevre – St. Supéry Estate Vineyards & Winery
Savor a creamy risotto with preserved lemon zest, St. Supery white wine, and Purple Haze cheese, cooked to perfection in a slow, meticulous process that ensures a rich, al dente texture.
Ingredients
- ½ C St. Supery Sauvignon Blanc Wine
- 1 C Carnaroli Rice (can use Arborio)
- 2 oz Onions-diced
- 3 oz Cypress Grove Purple Haze Goat Cheese
- 3 oz Butter
- 4 C Stock-chicken or vegetable
- 1 wedge Preserved Lemon
- Salt to taste
- Fresh Ground Black pepper to taste
- 1 tsp Fresh chopped herbs-like Chervil, Parsley, Chives
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