Risotto with Prawns Pairing: A Perfect Harmony

At Murrieta’s Well, we believe that the perfect wine enhances the flavors of a dish and elevates the entire dining experience. Our Murrieta’s Well Sauvignon Blanc is the ideal companion for a dish like Risotto with Prawns—its bright acidity and fresh citrus notes cut through the richness of the creamy risotto, while complementing the sweet, delicate prawns. This pairing brings out the best in both the food and the wine, creating a harmonious balance of flavors that will leave you savoring every bite and sip. Let’s dive into this delightful pairing and explore how to bring it to life in your own kitchen!

Ingredients

Risotto

1 cup Arborio rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup dry white wine (Murrieta’s Well Sauvignon Blanc works beautifully here!)

4 cups chicken or vegetable stock (kept warm)

2 tablespoons butter

2 tablespoons olive oil o 1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Prawns

1 lb large prawns, peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon red chili flakes (optional for a touch of heat)

Salt and pepper, to taste

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Instructions

• In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. • Add the prawns to the pan and cook for 2-3 minutes on each side until they turn pink and opaque. • Season with salt, pepper, red chili flakes (if using), and a squeeze of lemon juice. Set aside.

• In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. • Add the garlic and cook for another minute, stirring constantly. • Stir in the Arborio rice, ensuring each grain is coated with oil and butter. Cook for about 2 minutes until the rice starts to lightly toast. • Pour in the white wine and stir until the wine is absorbed by the rice. • Gradually add the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more stock. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes. • Once the risotto is cooked, stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.

• Spoon the risotto onto plates and top with the cooked prawns. • Garnish with fresh parsley for a burst of color and freshness.

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Wine Pairing: Murrieta’s Well Sauvignon Blanc

The crisp acidity and vibrant citrus notes of Murrieta’s Well Sauvignon Blanc make it the perfect companion to the creamy richness of the risotto and the delicate sweetness of the prawns. The wine’s bright grapefruit, lime, and green apple flavors complement the dish’s subtle garlic, butter, and lemon notes, creating a balanced and refreshing contrast.

Tasting Notes:

Aroma: Fresh and aromatic with hints of citrus, gooseberry, and a touch of herbs.
Palate: A refreshing and crisp mouthfeel with flavors of lime zest, green apple, and a slight minerality that adds depth to every sip.
Finish: Clean and bright with a lingering citrus note that pairs beautifully with seafood.

Tips for the Perfect Pairing:

Serve the Murrieta’s Well Sauvignon Blanc chilled (around 45-50°F) to fully experience its crisp freshness.
If you prefer a more herbaceous flavor, add some fresh thyme or basil to the risotto while cooking for a herbal note that complements the wine’s profile.
For an extra touch of elegance, serve the risotto with a side of roasted vegetables or a fresh arugula salad.

Whether you’re hosting a dinner party or enjoying a casual meal with loved ones, this Risotto with Prawns paired with Murrieta’s Well Sauvignon Blanc promises an unforgettable dining experience. Cheers to good food, great wine, and the moments that bring them together!