4 cups
organic, free range chicken
broth
1
cup
Frontenac Gris
white wine
1
1/4 cups Basmati long grain
white rice
1
1/4 cup frozen organic peas,
thawed
1/2 cup yellow onion,
chopped
2
oz prosciutto, chopped
1/2 cup, 3 cheese Italian
blend (Parmesan, Asiago, and
Romano)
2
T butter
1
1/2 T olive oil
1
½ T fresh squeezed lemon
juice
½
t ground white pepper
Zest of 1 lemon
Cook the onion in the olive
oil until soft and
translucent.
Meanwhile, in a 4-quart
heavy saucepan, melt the
butter and as it begins to
bubble, add the rice,
stirring constantly until it
is lightly browned. Stir in
onion, wine, pepper,
parsley, and keep on
medium-low heat for about 5
minutes, until much of the
liquid is absorbed.
Stir in 1 cup broth and a
sprinkle of the zest,
stirring routinely, until
broth is absorbed. Continue
this cycle until all broth
is absorbed. Stir in
prosciutto and cheese,
mixing well. Stir in peas
and keep on low heat for a
few more minutes while peas
are warmed
More About Frontenac Gris
This is a
semi-sweet white table wine
having
aromas of peach and apricot
with hints of enticing
citrus and tropical fruit. A
brilliant balance of fruit
and acidity creates lively,
refreshing wines. Unique and
complex flavors make this an
excellent grape for table,
dessert, and ice wines. A
varietal introduced by
the University
of Minnesota in 2003.
