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One of my most recent favorite recipes from HelloFresh has undoubtedly been the Steelhead Trout & Sweet Potato Risotto, making it perfect for this week’s food and wine pairing. Despite the fact that I’m lactose intolerance and had to skip out on the unbelievably creamy grape sauce — I’m dying just thinking about it — the entire meal was extremely mouthwatering. This recipe is bursting with flavor, from thyme to white wine vinegar, garlic powder and dijon mustard.
But be warned, it takes 45 minutes to make this recipe. The risotto can be a bit tricky. It requires constant adding of the broth until the water completely dissipates before adding more. And I might have slightly charred the rice a bit because of that. In the end though, it’s well worth it.
Typically, I’ve heard that trout pairs incredibly with a citrusy white wine like Sauvignon Blanc, but I’ll be honest — I already had a red blend open. And it did not disappoint.
Wine of Choice
From Lyeth Estate in Sonoma County, Winemaker Katie Carter crafted this velvety blend of Petite Sirah and Petit Verdot. With an aroma of blackberry, plum, black currant, and vanilla, this smooth red provides a rich taste of dark fruits, classic cedar, and toasty oak. Can you say yum?!
Fun fact: This award-winning wine took home a silver medal from the San Francisco International Wine Competition.
Well, I’m sold.
Did You Know?
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My Pairing Notes
Personally, I enjoy a little extra “woodiness” in a wine, and this one had exactly that. Together, this food and wine pairing produces bold flavors. There’s quite the kick from the shallot and vinegar in the risotto, and yet the sweetness of the sweet potato and rich berry just softens the wine’s wood finish without overpowering its aura. The Arborio rice — an Italian short grain — cooks into a creamy and chewy blend so that the texture doesn’t overwhelm the senses either.