The Perfect Pair: Seafood Risotto & Izadi, Rioja Blanco

The Perfect Pair is a new series where our Bottle Shop wine experts work with the chefs at their big houses to create the perfect recipe to pair alongside one of our wines. Our recipes aim to be super easy for you to make at home so you can recreate the Big House experience from the comfort of your home.

To go alongside this umami-rich seafood risotto we have chosen a wine that will be as keenly shared by guests as the dish itself. This white Rioja is balanced with a satisfying palette-clinging texture. Refreshing notes of citrus, white fruit and pineapple are at the forefront, elevated by subtle floral aromatics and that hint of toasty vanilla from the barrel. This well-structured wine complements seafood risotto effortlessly, making it an excellent combination for any occasion, from date nights to relaxed dinner parties with friends.

Serves : 2

150g arborio rice
2 finely sliced shallots
2 garlic cloves finely grated
100ml white wine
1 fish stock cube
8 fresh mussels
6 raw prawns (peeled)
50g parmesan
50g grated butter
150ml double cream
2 tsp salt
2 tsp vegetable oil
Handful of finely chopped chives

1. Add the fish stock cube to a measuring jug and the correct amount of boiling water that the stock recommends. Whisk together until the cube has dissolved and leave to one side.
2. In a saucepan on medium heat add the vegetable oil, salt, shallots and garlic. Sauté until translucent.
3. Add the white wine and reduce to a tbsp of liquid.
4. Add the rice and stir for a few minutes. Slowly add the stock made earlier and keep stirring, when the rice has absorbed the liquid add more stock. Keep going until the rice is soft in texture. Leave to one side.
5. In a frying pan add the double cream, prawns and mussels. Cook until the prawns are orange and white in colour with no grey left and the mussels are wide open, pour into the risotto and finish with the Parmesan, butter and chives.
6. Taste for seasoning, serve and enjoy!

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