13 September 2007

Bacon, Chicory and blue cheese risotto with Fiano d'Avellino

Tried a standard risotto of mine last night, with the addition of some chopped chicory just before the rice. It came out beautifully. We then matched with a (white) Fiano d'Avellino dei Feudi Di SanGregorio, which stood up to the powerful flavours very well. Much more full-bodied than we expected, but very well balanced, fruity and delicious.

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