Serves four
3.5 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 and 1/3 cups risotto rice
4 and 1/3 cups hot vegetable stock
1/3 cup broad beans, thawed if frozen
1/3 cup peas, thawed if frozen
2 tbsp chopped fresh mint
2 tbsp freshly grated parmesan salt and freshly ground black pepper

Heat half the butter and the oil in a large, heavy saucepan. Add the onion and garlic and cook over a gentle heat for 3-5 minutes, until softened, but not colored. Add the rice and stir to coat in the butter and oil.

Add a ladleful of the hot stock and stir to combine with the rice. Simmer until almost all the liquid has been absorbed. Continue adding the stock in this way until you have about a ladleful left. Stir in the broad beans and peas and the remaining stock. Continue cooking until the vegetables are tender and the rice is tender and creamy. Stir in the parmesan, remaining butter and mint and serve.

Tip: If you’re using fresh peas and broad beans, blanch them for a minute in boiling salted water before adding them to the risotto.

Serve with ….

Barrel Fermented White Rioja: An elegant choice

FLAVORS
A subtle tang of ripe citrus in the mouth follows on from aromas of toasty vanilla

WHEN TO ENJOY
White Rioja is a great choice for chicken and vegetables in creamy sauces. The dash of citrus also enhances the flavors of all kinds of fish and seafood, grilled, fried, and in sauces. Look for the words ‘Barrel Fermented’ on the label.

Lemon Rubbed Salmon With spicy Red Crianza

Give an added crunch to this lemony pan-fried salmon with a vibrant fennel and rocket salad.

Serves four

4 x 5 ounce salmon fillets
grated rind 1 large unwaxed lemon
1 tbsp olive oil
1 small garlic clove, finely chopped

For the salad:
2 shallots, finely sliced
1 head fennel, trimmed and thinly sliced
4 handfuls rocket leaves salt and freshly ground black pepper

Put the salmon in a shallow, nonmetallic dish. Whisk the lemon rind, olive oil, garlic and salt and pepper and rub the mixture all over the salmon. Cover and chill for 30 minutes..

To make the salad, simply toss all the ingredients together and divide between four serving plates.

Heat a frying pan until hot and add the salmon skin side up. Cook for 4-5 minutes, then turn over and cook for 4 more minutes, until the salmon is just cooked through.

Sit the salmon on top of the salad. Pour the marinade into the pan and allow to bubble for a few minutes. Pour over the salmon and serve.

Tip: You can use other fish for this recipe – try halibut or tuna steaks to give a really meaty texture.

Serve with ….

Crianza: Red fruit and spice
The most stylish wine match is Rioja Crianza – a juicy young red, with a smooth hint of oak. Serving red wine with fish may seem to break all the rules. But when you match a Crianza with tuna or salmon, it’s a great combination!

FLAVORS
Packed with strawberries and red cherries, with hints of toasty vanilla.

WHEN TO ENJOY
Delicious by itself, but its blend of flavors makes it very adaptable to the variety of flavors in canapés and tapas. Its freshness suits lamb and pasta dishes just as much as salmon and tuna.

Quick Steak Sandwich With a young and fruity Rioja

For a quick snack with a touch of glamour. Or cut up into smaller pieces, for stylish hors d’oeuvres.

Serves 2

2 tbsp olive oil
1 onion, sliced
1/2 cup chestnut mushrooms, sliced
splash balsamic vinegar
1 tbsp chopped fresh parsley
2 x 7 ounces sirloin steaks
1 ciabatta loaf
1 garlic clove, peeled and halved salt and freshly ground black pepper

Heat the oil in a heavy based frying pan and add the onion. Season with salt and pepper and cook over a gentle heat for 10 minutes, stirring occasionally until tender and golden.

Add the mushrooms to the pan and increase the heat slightly. Cook, stirring frequently for 4-5 minutes, until the mushrooms are golden. Add a splash of balsamic vinegar to the pan and allow to bubble for a few seconds. Stir in the parsley. Remove the pan from the heat and cover to keep warm.

Warm the ciabatta bread in a low oven for a few minutes. Meanwhile, heat a frying pan until hot and add the steaks. Cook for 1-2 minutes each side for rare, 3-4 minutes for medium and 4-5 minutes for well done. Remove from the heat and leave to rest for a few minutes.

Meanwhile, split the ciabatta in half horizontally and rub the inside with the cut sides on the garlic clove. Fill the ciabatta with the steak, onions and mushrooms. Cut in half and serve.

Tip: Let your frying pan get really hot before you add the steak – this will ensure you get good color and flavor without allowing the meat to stew.

Serve with...

Rioja Joven: Young and fruity

FLAVORS
Joven (the word means ‘young’) is a vivid mouthful of freshly picked strawberries and red cherries.

WHEN TO ENJOY
This is the essence of young wine; drink it young, whenever you’d like a glass that recalls summer’s fruits. The juicy fruit is a good match to spicy food. It’s also delicious by itself; on a hot day serve it cool from the fridge.

Chargrilled Lamb with Oregano With a soft Red Reserva

This is the way they like to enjoy lamb in Rioja, simply marinated and grilled to release the appetizing aromas.

Serves four

4 large or 8 small lamb leg steaks
2 garlic cloves, finely chopped
2 tbsp olive oil
2 tbsp chopped fresh oregano
1 cup couscous
1 and 1/2 cups hot vegetable stock
handful chopped fresh herbs ie coriander parsley, mint salt and freshly ground black pepper

Put the lamb leg steaks in a shallow, non-metallic bowl. Mix the garlic, oil and oregano together and season with salt and pepper. Pour over the lamb steaks and turn them to coat in the mixture. Cover and set aside for 20 minutes.

Meanwhile, put the couscous in a bowl and pour over the vegetable stock. Leave to stand for 10 minutes. Heat a griddle pan until hot.

Remove the lamb steaks from the marinade and lay them on a pan. Cook for 4-5 minutes each side, until just slightly pink in the center.

Stir the herbs into the couscous and divide between four serving plates. Place the lamb steaks on top. Pour the marinade into the pan and allow to bubble for a few minutes. Pour over the lamb and couscous to serve.

Tip: You can vary the flavor of this dish by using different herbs to marinate the lamb, such as rosemary, basil or mint.

Serve with ….

Reserva: Dark Cherries and Mocha
When it comes to choosing the wine do as the Spanish do – bring on the Reserva. It’s been matured for several years to make it soft and smooth.

FLAVORS
All the classic velvety strawberry fruit of the tempranillo grape, with notes of dark cherries, vanilla and mocha, and a fine freshness. ’s a classic for Sunday dinner, with roast lamb, chicken or duck. A great match to the flavors of roast turkey and all the trimmings at holiday meals.


Cinnamon Spiced Venison Casserole With Gran Reserva

A sophisticated yet easy recipe that also works with lamb: all it needs is gentle slow cooking.

Serves four

3 cups diced venison
2 tbsp seasoned plain flour
2 tbsp olive oil
12 shallots, peeled
1 cup shitake mushrooms, halved if large
1 garlic clove, crushed
1 tsp ground cinnamon
2 tsp ground coriander
2 and 1/2 cups beef stock
2 tbsp redcurrant jelly
2 tbsp chopped fresh coriander

Preheat the oven to 300 degrees. Put the venison in a bag with the seasoned flour and seal the top. Shake well to coat the meat in the flour. Heat the oil in a large ovenproof casserole and add the contents of the bag. Fry over a high heat until the meat is browned all over. Remove with a slotted spoon and set aside.

Add the shallots, mushrooms and garlic and fry for a few minutes, until browned. Return the meat to the pan and add the spices. Cook for a minute or two, then pour in the stock. Stir well, then cover the casserole and transfer to the oven.

Cook for 1 hour. Stir in the red currant jelly and return to the oven without the lid for 1/2 hour. Remove from the oven, stir in the coriander and serve with garlicky mashed potatoes.

Tip: Use whatever interesting mushrooms you can find in this dish – sliced portabella or ceps would also work well.

Serve with ….

Gran Reserva: Figs and Cinnamon
The ideal wine to match is a Red Gran Reserva Rioja, which has had a minimum of five years to soften and become a delicious blend of spices and dark fruits. A dish – and a wine – to linger over.

FLAVORS
Dark cherries overlaid with hints of nuts, licorice, and dried fruits, with subtle aromas of cinnamon, leather and truffles. Wonderfully smooth in the mouth, with lingering black fruit flavors.

WHEN TO ENJOY
A special occasion wine. Excellent with fall and winter casseroles, especially with venison and game. Delicious with mushroom sauces.

Recipes reprinted with permission.

We'd love to receive your favorite recipes to go with a vibrant Rioja and, with your permission, we may even publish them on the Vibrant Rioja website. You can simply send your recipes, comments or questions to rioja@vibrantrioja.com. We'd love to hear from you!