Drink Colorado wine

Turns out it’s a good idea to make a few menu items that appease the big boss. Black Pearl Chef Kate Horton says her caprese risotto is a favorite of owner Steve Whited, who happens to be a vegetarian.

So you can bet Horton's vegetarian offering came to be with as much thought as any of her meat-inspired dishes.

Horton, fresh off her appearance at the Hush dinner at Infinite Monkey Theorem, is the relatively new chef at Black Pearl in Denver. Lucky for us, she's not afraid to pair her dishes with come Colorado wine. This dish summery vegetarian dish would go well with Garfield Estates' S2 (a sémillion blend) or Infinite Monkey's sémillion/sauvignon blanc. Pairing tip: Use the same dry white wine in the recipe that you plan on drinking.

Caprese Risotto

• 1 small onion, diced
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 pint arborio rice
• 1/4 cup dry white wine
• 4 oz fresh mozzarella-diced
• 1 cup basil leaves-finely chopped
• 2 quarts boiling water
• 1 cup balsamic vinegar-reduced by half
• 6 ripe red tomatoes-diced
• salt
• pepper

Directions:

In a large pot, melt the butter, add the onions and olive oil. Sweat the onions until translucent. Add the rice, coat with the onions/butter.  Add the white wine; reduce completely. Add 2 cups of the hot water at time, allowing the water to be absorbed between additions. Season with salt as you go. Once the rice is almost al dente, stir in the cheese and basil. Serve immediately with dice tomatoes and a drizzle of the balsamic reduction.

Also see:

Post Hush: Catching up with Kate Horton of Black Pearl

Hush, hush dinner at Infinite Monkey Theorem

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