Medlock Ames Risotto with Aromatic Herbs

Recommended Wine Pairing
Medlock Ames 2001 Merlot

• 2 fennel bulbs with fronds
• Leaves from 3 rosemary sprigs
• 1 cup of flat leaf parsley herbs
• 20 basil leaves cut into ribbons
• 10 sage leaves cut into ribbons
• 1 bunch of chives cut into 1/2" pieces
• 1/2 cup of extra virgin olive oil
• 1/2 cup of small onion chopped
• salt
• 1/2 cup of Medlock Ames 2001 Merlot
• 2 cups of risotto rice
• 1 quart of hot vegetable broth
• 1/2 cup of grated parmasean reggiano
• 2 tablespoons of butter

Remove the fronds from the fennel and roughly chop them with the rosemary and parsley. Mince the stems of the fennel. Combine with basil, sage, and chives.

Heat the oil in a heavy bottom sauce pot. Add the onion and cook for three minutes. Add the herbs, season with salt and cook for two minutes.

Add the Medlock Ames Merlot, cook until nearly evaporated and toss in the rice. Stir well.

Add 1 cup of broth and cook, stirring often for eight minutes. Add broth 1 cup at a time until completely absorbed. The mixture should be moist but not watery. Remove the pan from heat, stir in the butter and add more salt if necessary. Eat it all up.