JANUARY WINE CLUB:
Bronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy
MELLOW WINE STYLE
Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.
WINE DETAILS:
- Varietal: 100% Barbera
- Alcohol: 13-13.5%
- Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
- Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
- Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.
WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.
ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.
Braised Short Rib Risotto with Mushrooms
INGREDIENTS:
- For the Short Ribs:
- 1 teaspoon avocado oil
- 2-3 pounds bone in short ribs
- 2 cups onions diced (about 1 large onion)
- 3 cloves garlic minced
- ¾ cups dry red wine like cabernet sauvignon
- 4 cups beef stock
- For the Mushrooms:
- 1 tablespoon extra virgin olive oil
- 1 pound mushrooms quartered or sliced (ideally, baby portobello)
- 1 clove garlic minced
- salt and pepper to taste
- For the Risotto:
- 1 tablespoon extra virgin olive oil
- 1 cup onion diced (about ½ large onion)
- 2 cloves garlic minced
- ½ cup cooking sherry
- 1 cup arborio rice
- 3-3.5 cups beef broth could also use mushroom stock
- 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
- 1 tablespoon unsalted butter
- fresh herbs
DIRECTIONS:
- FOR THE SHORT RIBS:
- PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
- SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
- SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
- DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
- BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
- FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
- FOR THE MUSHROOMS:
- BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
- FOR THE RISOTTO:
- SIMMER: Heat up broth to a low simmer in a small pot.
- SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
- DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
- TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
- POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
- FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.
- PUT IT ALL TOGETHER:
- SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.
Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.
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