This particularly fresh harvest enabled Malbec to stand out from the other 4 Bourdeaux grape varieties, with medium concentration and seductive acidity

Clos de los Siete Red Blend by Michael Rolland Mendoza, Argentina

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Intense purple color, dry and balanced with excellent body, pairs well with risotto peas and prosciutto, Crazy Alfredo, Brasato, Bolognese.

In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep warm while you prepare the risotto.

Prepare the Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Cook the Onion and Garlic

Stir in the Arborio rice, allowing it to toast for about 1-2 minutes, stirring frequently until the edges are slightly translucent.

Add the Arborio Rice

Add one ladle of the warm vegetable broth to the rice, stirring continuously until most of the liquid is absorbed.

First Broth Addition

Continue adding broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle. This process should take about 18-20 minutes.

Continue Cooking the Risotto

When the rice is creamy and al dente, stir in the green peas and chopped prosciutto. Cook for an additional 3-5 minutes, until the peas are heated through.

Incorporate Peas and Prosciutto

Remove the risotto from heat, add the remaining butter and grated Parmesan cheese. Stir well to combine. Season with salt and freshly ground black pepper to taste.

Finish the Risotto

Serve the risotto warm, garnished with extra Parmesan cheese and a drizzle of olive oil if desired. This dish pairs beautifully with Gualtieri Lambrusco Secco.

Serve

Arborio rice

Vegetable broth

Green peas

Prosciutto

Parmesan cheese, grated

Butter

Olive oil

Garlic, minced

Onion, finely chopped

Black pepper, freshly ground

Salt

Gualtieri Lambrusco Secco, Emilia Romagna, Italy

Peachcello

Spinach, roasted red peppers, roasted garlic, tomato cream sauce.

Penne Capricciose

Mushrooms stuffed with a blend of cheeses and herbs.

Stuffed Mushrooms

Lightly fried calamari served with marinara sauce.

Crispy Calamari

Eggplant rolled and stuffed with ricotta cheese, topped with marinara.

Eggplant Rollatini

Breaded chicken breast topped with marinara sauce and mozzarella cheese.

Chicken Parmigiana

Make Gualtieri Lambrusco Secco, Emilia Romagna, Italy Recipe in just 40m. Intense purple color, dry and balanced with excellent body, pairs well with risotto peas and prosciutto, Crazy Alfredo, Brasato, Bolognese.

Gualtieri Lambrusco Secco, Emilia Romagna, Italy Recipe

Descriptors

Tasting Notes

Food Pairings

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