We’re thrilled to partner with Chef Matt Beaudin of the Monterey Bay Aquarium to bring you Red Wine Risotto, a sustainable pairing featuring fresh farm-to-table ingredients. By using local ingredients, you can support your local community and reduce the carbon footprint of the food supply chain.
Chef Matt is leading the shift to local and sustainable seafood in the Monterey Bay restaurant scene. He transformed the product sourcing of the Monterey Bay Aquarium by shifting $1 million in buying power to local producers and fishermen. Over 99 percent of the products used in his kitchen now come from less than 90 miles away.
5 cups vegetable stock
2 sprigs fresh thyme
2 cups Arborio rice
1 small yellow onion, diced
6 tablespoons butter
2 cloves garlic, minced
2 bottles District 7 Cabernet Sauvignon
1 bunch curly parsley, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ cup parmesan cheese, shaved
2 balls buratta cheese, halved
2 cups roasted butternut squash, diced
2 cups roasted red beets, diced
Extra-virgin olive oil, to garnish
10 celery leaves, to garnish
Instructions: Melt butter in a large pan and add garlic and onion, stirring until translucent. Add rice, stirring for about 5 minutes to toast grain. When rice is crackling, add District 7 Cabernet Sauvignon and reduce by half. When wine is reduced, add stock slowly until rice has absorbed liquid and is tender. Fold in squash and beets, and season with salt and pepper as desired. Scoop rice into serving bowls and garnish with buratta cheese halves, olive oil, shaved cheese and celery leaves.