We were atop a ridge in eastern Pennsylvania but felt as if we were in northern Lombardy or Alto Adige. The 360-degree view of trellised grape vines and distant forests from Galen Glen Winery‘s tasting room is stunning.
Last weekend, the folks at the award-winning Andreas, Pa., winery hosted a cookbook signing and tasting of SimpleItaly’s Risotto with Asparagus and Shrimp paired with its crisp Grüner Veltliner 2014 Stone Cellar Dry White wine. The wine’s notes of grapefruit, mandarin orange, and honeysuckle embraced and softened the grassiness of the asparagus. What a match.
Owned by Galen Troxell (the grape grower) and Sarah Troxell (the wine maker who was awarded “Best Woman Winemaker” in 2014’s International Women’s Wine Competition in California ), Galen Glen was recently named the Best Winery in Pennsylvania in the New York International Wine Competition.
Philadelphia food writer, Craig LaBan, wrote, “they have pioneered the growth in this region of aromatic Northern European grapes — edgy Austrian Grünner Veltliner, exotic Alsatian Gewürztraminer, minerally Riesling — well-suited to the cold climate, and well-drained, stony soils.”
Family-owned, dedicated to excellence from the earth . . . Galen Glen may not be in Italy but it sure feels like it is.
|Risotto with Asparagus and Shrimp|| |
- 2 cups reduced-sodium chicken broth
- 2½ cups water
- 2½ tablespoons olive oil, divided
- 1 small onion, minced
- 1¼ cups Carnaroli or Arborio rice
- ½ teaspoon salt, divided
- ½ cup dry white wine
- 1 pound thin asparagus, trimmed and chopped
- 12 ounces medium shrimp, peeled and chopped
- ½ cup (2 ounces) grated Parmesan cheese
- Heat the broth and water in a saucepan. Reduce the heat to low.
- In a Dutch oven set over medium heat, warm 1 tablespoon olive oil. Add the onion. Cook, stirring, for 3 minutes, or until golden. Add the rice and ¼ teaspoon salt. Cook for 2 minutes, stirring, until coated with oil. Add the wine. Increase the heat to medium-high. Cook for 5 minutes, or until the wine is absorbed. Reduce the heat to medium-low.
- Add ½ cup of the broth mixture. Start timing the cooking. Cook, stirring frequently, until the broth is absorbed. Continue adding the broth, ½ cup at a time, and stirring frequently.
- Meanwhile, in a large sauté pan, warm 1 tablespoon olive oil and 2 tablespoons of the broth. Add the asparagus and the remaining ¼ teaspoon salt. Cover and cook, tossing occasionally, for about 2 minutes, or until bright green. Add the shrimp. Cook, stirring frequently, for about 2 minutes, or until the shrimp are opaque. Remove from the heat.
- After 18 minutes of cooking, start testing the rice. The rice should be tender but hold its shape. When it is cooked, remove from the heat. (All of the broth mixture may not be needed.) Add the shrimp, asparagus, and any pan juices. Add the cheese and the remaining ½ tablespoon olive oil. Stir and serve right away.