I was so excited to find out that Sunday Supper was going to be working with Gallo Family Vineyards for a Halloween themed event. The participating bloggers received a bottle of Merlot, as well as their Red Moscato. They are both fabulous wines, that the whole family enjoys, but my hand down fave is their Merlot. My favorite wine with one of our family’s favorite holidays? Yes my friends, that is a good time!
Why is Gallo Family Vineyards’ Merlot one of my favorite wines? It’s deep, rich, yet mellow, flavors make it not only a wonderful wine to pair with many dishes, but a fabulous wine to sip and enjoy. On the weekends, when the weather permits, Kevin and I love to sit by the bonfire with a glass to unwind and relax.
Why is Halloween is a favorite time of the year around my house? It represents mischief and mayhem, which suits my family to a T. We have always enjoyed throwing parties, coming up with creepy decorations, and gruesome grub to celebrate the day with like Ghoulash, Goblins Eggs, and Devilish Potato Mummies. So I really wanted to put on my thinking cap to come up with a devilishly decadent dish for you, with a sinister sounding name.
To me, a red wine, eerrr witches blood, risotto was the hands down winner. Rich and velvety, risotto is a fabulous starter or side for any meal. It is hard for me not to grab the whole pot to keep it just for myself. You could easily find me perched on the counter in the corner of my kitchen, lovingly caressing the side of the pan, all whilst whispering, “We wants it, we needs it. Must have the precious.” .
Oops, did that make sense? Or are there crickets chirping right now? Am I the only one that geeks out over Lord of the Rings? I hope not!
Witches Blood (Red Wine) Risotto
Bobbi’s Kozy Kitchen
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely diced
- 3 large cloves of garlic, minced
- 2 cups Arborio (Risotto) rice
- 1 cup Gallo Family Vineyards’ Merlot
- 5 cups chicken stock (can use vegetable stock)
- 1/4 cup unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Heat the beef stock in a medium sauce pan just until it simmers. Reduce the heat to low.
- In a large skillet, heat the olive oil over medium heat.
- Add onion and cook until translucent, about 7 minutes. Do not allow the onions to brown. Add the garlic and cook an additional minute.
- Stir in the rice and cook until completely coated with the oil and turning opaque. Approx 4 minutes.
- Add the wine and then add a ladle of the hot stock. Stir until the liquid is absorbed, then add another ladle of stock. Repeat the process until the rice is tender and creamy, 20 to 30 minutes.
- Remove from the heat and stir in the butter and Parmesan cheese.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 30 mins.
Total time: 40 mins.
Tags: Italian, rice, red wine, onion, garlic, butter, Parmesan cheese, #SundaySupper, Gallo Family Vineyards,
And don’t forget to save those corks to help end senior hunger! For the 5th year, Gallo Family Vineyards’ Every Cork Counts program invites Americans to send back their corks to benefit the Meals On Wheels Association of America. For very cork collected Gallo donates $1 for Meals on Wheels