ARTICHOKE, PEA AND CHEVIN RISOTTO RECIPE

by Steenberg Executive Chef Kerry Kilpin

300ml good chicken or vegetable stock

Boiling water

Olive oil

1t chopped garlic

1 onion chopped

120g Arborio rice

1 tin artichokes drained and chopped

90ml Steenberg Rattlesnake Sauvignon Blanc

100g grated parmesan cheese

50g butter

100g peas

5g chopped basil

5g chopped parsley

1 log goats’ chevin

Heat the stock in a pot to a simmer.

In a second pot, sweat the onions and garlic in a little olive oil for 3 minutes without colouring. Add the rice and chopped artichokes and cook for a further 2 minutes or until the rice starts to become slightly translucent on the edges.  Add the wine and stir until the rice thickens and half the wine has evaporated.

Turn the heat down, gradually add the stock ladle by ladle.  Stir occasionally.  As the rice thickens up add more stock, you do not want it to get too thick.  Cook for 15 – 20 minutes until the rice is cooked. (The grains should be white in colour but have a firm centre).

Add the butter, peas, herbs and parmesan. Season to taste. If you find the rice is a bit thick, thin it down with a bit of stock or boiling water if you have used all your stock.

To serve, crumble the goats’ chevin over the top and enjoy with a glass of Steenberg Rattlesnake Sauvignon Blanc.