This cool-climate-inspired risotto created by Chef Martin De Kock of the Farm Eatery at Diemersdal promises to not only be a complex combination of flavours, but the perfect companion to the new 2024 Durbanville Sauvignon Blanc.
This 2024 Durbanville Sauvignon Blanc pooled the champion talents of the region’s renowned wine growers and winemakers, making it a South African super Sauvignon Blanc with the 2024 release raising the bar yet again.
For the 2024 bottle, 10 wine farms contributed fruit from their best vineyards for its making – a collaborative project inspired from decades of consistent recognition for the Durbanville Wine Valley’s excellence. An optimal growing season ahead of harvest ensured fruit was at its very best. In turn, the wine shines immediately when poured and paired with seafood dishes such as grilled prawns, a refreshing ceviche or a linefish risotto.
The responsibility of making up the final blend revolved between contributors from Diemersdal – one of the country’s most innovative and awarded Sauvignon Blanc makers – taking over from predecessor De Grendel. Fruit was received from Diemersdal and De Grendel as well as Bloemendal, D'Aria, Durbanville Hills, Groot Phesantekraal, Klein Roosboom, Maastricht, Meerendal and Nitida.
Here’s how to make it’s perfect gastronomic pairing, a flavourful risotto perfect for two:
Ingredients
- Chopped onion and garlic
- Grated Parmesan cheese
- 250ml Durbanville Wine Valley Sauvignon Blanc 2024
- Assorted dried herbs
- Freeze dried Plankton and Mussel powder
- Drizzle of Prawn oil
- 1x Fresh lemon
- 100g Butter
- Salt and Pepper
- Vegetable stock – Can be substituted with water
- Olive oil
How to Make The Risotto
In a medium sized pot (Big enough for a decent sized risotto for two people) and a splash of olive oil and sweat the onion and garlic on a medium heat until translucent but no colour
Add in the rice mixture and very lightly toast for 1 minute
Add 250ml of Durbanville Sauvignon Blanc 2024 and cook on a medium heat whilst slowly stirring constantly
Once all the wine has evaporated set a 20 minute timer and add your vegetable stock/ water in batches of approximately 180ml. Or until the rice is just not covered entirely (You do not want to much liquid as this prevents starches to develop whilst stirring giving a more creamy finish). Stir constantly.
Keep adding water/stock until you reach the 20 minute mark. Remember keep the heat on medium to low, it must not boil but rather simmer away gently.
Once the time has elapsed add the Parmesan and butter juice of one lemon and salt and pepper to taste. We use white pepper in the restaurant as it has a more subtle flavour.
Turn off the heat completely and stir until everything has melted and emulsified. If the risotto is too thick simply add in more stock a tablespoon at a time. As the risotto can very quickly become runny again.
Quickly transfer to a serving bowl and empty out the pipette of prawn oil on top.
Garnish with more shavings of Parmesan and lemon zest. Enjoy with the rest of your Durbanville Sauvignon Blanc 2024!
