Exotic risotto with Meursault Clos de La Barre 1996

Exotic risotto with mushroom, king crab, coconut milk and spicesExotic risotto with mushroom, king crab, coconut milk and spices

I Made a dairy-free risotto using olive oil to toast the rice. With the rice I put dried citronella peelings, salt and pepper (black and white).

I also used an infusion of citronella to feed the risotto (by putting a few citronella peelings in the water as it boiled)

aromatic water
aromatic water

 

At the end of the cooking of the risotto, I added coconut milk and crushed coriander seeds.

Then I mixed in some Alaskan King Crab and sautéed mushrooms (cèps, trompettes de la mort).

On top I ground some more coriander seeds.

The Citronella and coriander gave exotic and unique citric aromas without the acidity. And the coconut milk replaced crème and butter to give some unctuous-ness to the risotto.

Meursault Clos de La Barre 1996 Comptes Lafon
Meursault Clos de La Barre 1996 Comtes Lafon

We had a 1996 Meursault Clos de La Barre from Comtes Lafon which was an absolutely perfect marriage. As the wine opened in the glass, the lemon freshness of the wine harmonized wonderfully with the citric spices of the dish. The creaminess texture of the risotto went with the fresh mushroom buttery-ness of the wine. And the hint of vanilla from the wood barrel aging went with the spices!  Apparently, 1996 was a high acid vintage that would explain all of the fresh citrics that came jumping out of the glass with a little bit of air.

I realize that 1996 are not really on the market any more for white burgundies. However good replacements could be 2004s, 2007s (now coming onto the market) and even some 1999s or 2001s. The aromatic profile and acidities of these vintages would be the most likely to substitute the 1996.

For more modest budgets, there are 15-20 high quality producers in the Maconnais making more than adequate substitutes at far lower prices.

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