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4 Once mushrooms have almost finished cooking, add noodles to boiling water and cook just enough that they can be separated, 45 seconds to 1 minute. Reserve ⅓ cup (80 ml) cooking liquid and strain noodles.
5 To mushroom pan, add reserved ⅓ cup (80 ml) pasta water and turn off heat. Add noodles and toss, then pour egg-cheese mixture directly onto noodles, mixing well until evenly coated. Transfer to serving bowls and garnish with more finely grated pecorino Romano and freshly ground black pepper. Serve immediately. Serves 2 to 3 PAIRS WITH MONTGRAS RESERVA PINOT NOIR CHILE $16.99 391450
PAIRS WITH & INGREDIENT IN HAYWIRE PINOT GRIS BC VQA $22.99 562793
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BUTTERED POPCORN RISOTTO 1 tbsp + ¼ cup (75 ml) unsalted butter, divided 2 cups (500 ml) yellow onion cut into ⅛-in dice, divided 3 tbsp (45 ml) minced garlic, divided 1 × 12 oz (341 ml) can corn niblets 4 cups (1 L) low-sodium chicken stock 4 cups (1 L) white cheddar popcorn, plus more for garnish 1½ cups (375 ml) arborio rice 1 tsp (5 ml) salt, plus more to taste 1 cup (250 ml) Bread & Butter Chardonnay 2 tbsp (30 ml) nutritional yeast ½ cup (125 ml) finely grated Parmigiano- Reggiano, plus more for garnish freshly ground black pepper, to taste fresh chives, for garnish truffle oil or melted butter, for garnish (optional) 1 In a medium saucepan over medium heat, melt 1 tbsp (15 ml) butter. Add 1 cup (250 ml) onions and 2 tbsp (30 ml) garlic and sauté until softened, 2 to 3 minutes. Add corn, stock and popcorn and bring to a boil. Remove from heat and purée until smooth. Strain and keep warm. 2 In a separate medium saucepan over medium-high heat, melt remaining ¼ cup (60 ml) butter. Add remaining onions and garlic and sauté until soft but not browned, about 5 minutes. Stir in arborio rice, add salt and cook until rice turns slightly translucent, then pour in wine and cook until mostly absorbed. Add enough popcorn stock to barely cover rice and reduce heat to a low simmer. Stirring regularly, continue cooking risotto, adding another ladle of popcorn stock as needed to keep covered. Cook until rice is al dente but no longer has a starchy centre, about 20 minutes.
3 Once cooked, stir in nutritional yeast and Parmigiano-Reggiano and season with pepper. Finished consistency should be saucy and creamy but hold a bit of shape for a few seconds when stirred.
4 Transfer to serving dishes and garnish with extra popcorn, Parmigiano-Reggiano and chives. Drizzle
with truffle oil or melted butter if desired. Serves 4 as a main course or 6 as a starter PAIRS WITH YALUMBA Y SERIES VIOGNIER AUSTRALIA $19.99 624502 PAIRS WITH & INGREDIENT IN BREAD & BUTTER CHARDONNAY USA $23.99 199367
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