LCBO Food and Drink Autumn 2016

5 Remove cap, stir in ricotta, Parmesan and fontina. Once fontina has melted and risotto is creamy, stir in speck, check seasoning and add salt and pepper only if necessary. Serve family-style, dividing risotto tableside into 4 shallow bowls; using a large sharp spoon, remove pieces of the squash from its skin and top each risotto with a portion of squash (save any leftover squash for another day). Serves 4 $15.95 This vivid ruby-coloured rosé is as appealing to the eye as it is to the palate. Light berry fruit notes and lively acidity will elevate the flavours of the cheese and squash while offsetting the rich creaminess of the risotto. Monte Zovo Sa’ Solin Ripasso Valpolicella VINTAGES ESSENTIALS 650713 $17.95 If a red is your preference, here’s a wine from Italy. Its juicy red-cherry fruit and its earthy, herbaceous and mocha notes complement the cheese, thyme and speck elements. The light tannins and balanced acidity pro- vide a wonderful contrast to the richness of the dish. CHEDDAR-STUFFED MUSHROOMS WITH WI LD RICE CRUNCH Much like popcorn, wild rice can be popped, though perhaps not quite as dramatically. Exposed to dry heat in a skillet, they pop and split, modestly exposing their white interiors, and toast to a deliciously nutty flavour. Give them a whirl in a spice grinder, toss themwith melted butter and chopped pecans and you have a seriously tasty topping to an already more-ish stuffed mushroom, a terrific side to simply prepared steak or chops. ¼ cup (60 mL) wild rice ¼ cup (60 mL) chopped pecans ¼ cup (60 mL) butter, divided Salt and freshly ground pepper 6 large portobello mushrooms 8 oz (250 g) mixed mushrooms, roughly chopped 1 leek, white and light green part only, thinly sliced 1 clove garlic, finely chopped 2 tbsp (30 mL) flour 1 cup (250 mL) milk 2 tsp (10 mL) miso 1 cup (250 mL) coarsely grated old cheddar 3 green onions, chopped 2 tbsp (30 mL) Japanese soy sauce WHAT TO SERVE Cave Spring Dry Rosé VQA LCBO 295006

2 tbsp (30 mL) neutral-flavour oil such as grape-seed or safflower ⅓ cup (80 mL) coarsely grated Parmesan 1 Heat a skillet with a tight-fitting lid over medium heat; add rice, cover and, shaking pan from time to time, pop and toast rice, about 2 minutes. (The amount of moisture in rice will determine how much the rice opens. The grains should be distinctly split and smell nutty.) Cool to room temperature and grind to a powder in a spice grinder. Turn out into a small bowl; add pecans. Melt 2 tbsp (30 mL) butter and pour over rice mixture. Stir to combine, season with salt and pepper and set aside. 2 Remove stems from portobello mushrooms; roughly chop and add stems to chopped mixed mushrooms. 3 Preheat oven to 425°F (220°C). 4 Melt remaining 2 tbsp (30 mL) butter in a large skillet over medium. Add leek and cook for 4 minutes, stirring, until wilted. Stir in garlic and mixed mushrooms, season with salt and pepper; cook for 8 to 10 minutes or until mushrooms are tender and pan is dry. Sprinkle flour over and stir to combine. Add milk and miso; continue to stir until smooth and thickened, about 2 minutes. Remove from heat, stir in cheese and green onions. 5 Combine soy and oil; brush it over both sides of portobello caps and arrange, hollow-side up, on a baking sheet. Divide cheese mixture be- tween caps, then add Parmesan, then the wild rice mixture. Bake for 25 to 30 minutes or until portobellos are tender and cheese is golden at edges. Let stand for 10 minutes before serving. Serves 6 WHAT TO SERVE Pelee Island Pinot Noir Reserve VQA LCBO 458521 $17.15 Mushrooms and Pinot Noir are a classic pairing and this fine local example fits the bill. Its earthy, mineral edge will harmonize with the mushroom, pecan and wild rice elements while the bright red cherry fruit and fine structure will provide a foil to the rich salty nature of the cheese and miso. Pfaff Pinot Gris LCBO 362087 $16.15 This white from Alsace has a rich palate, zesty acidity, light earth, smoky pear and nut flavours that provide an excellent foil to the cheese and garlic-leek ingre- dients while complementing the mushroom, wild rice and pecan components.

SEPT 11 TH - OCT 8 TH

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2016. BACARDÍ, THE BAT DEVICE, OAKHEART AND ITS TRADE DRESS ARE TRADEMARKS OF BACARDÍ & COMPANY LIMITED. RUMWITHNATURALFLAVOURSANDSPICES–35%ALC.BYVOL. 1 FEATURED PRODUCTS ARE AVAILABLE AT SELECT LCBO LOCATIONS WHILE QUANTITIES LAST. PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. PRICE OFFERS IN EFFECT FOR OAKHEART ® 750ML FROM SEPTEMBER 11 TO OCTOBER 8, 2016. 2 U.S. CONSUMERS PREFER THE TASTE OF OAKHEART ® SPICED RUM OVER LEADING SPICED RUM BASED ON U.S. TASTE TEST CONDUCTED SEPTEMBER 2015, WHEN TASTED “NEAT”. TASTE TEST ADMINISTERED BY RADIUS GLOBAL MARKET RESEARCH LLC, 120 FIFTH AVENUE, NEW YORK, NY 10011.

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