Barley Arancini • St. Francis Winery & Vineyards

Ingredients

• Pair with Merlot
• To make risotto, simmer stock in a separate pot. In a medium sauce pot, toast the barley with the olive oil by stirring constantly for 4-5 minutes on medium heat, to put a little color on the barley.
• Continue to stir until most of the liquid has been absorbed then add the last of the stock. Stir several more minutes then add the cheese.
• Scoop out the barley mix to make balls about 1.5 inches in diameter. Roll gently between your palms to mold into a circular shape then roll in flour.
• This hearty Arancini is filled with the great abundance of the fall season. The fruit forward and luscious merlot pairs very nicely with the earthy elements of the barley, kale and cabbages.
• Roasted mushrooms bring out the depth and structure of this magnificent wine. The rich finish from cave aged fontina is a perfect complement to this wine.