Chardonnay, Elephant Hill, Hawke's Bay, New Zealand, New Zealand Wines, New Zealand wines, white wines, Wine and Dine, Wine and Food
Asparagus Risotto with Morels & Pecorino Romano
May
When two seasons briefly overlap—and a New Zealand wine captures the moment
Pairing New Zealand wine with one of the season’s most elaborate spring dishes—that’s not a compromise, but a statement. The Chardonnay Sea from Elephant Hill in Hawke’s Bay is one of the few white wines that doesn’t get lost alongside a creamy risotto, but rather complements it perfectly. White asparagus and fresh morels share a narrow window of availability: asparagus is available until the end of June, while morels are in season for only a few weeks a year. If you don’t seize the moment now, you’ll have to wait twelve months. This risotto isn’t a chore—it’s a celebration of spring.
Ideal wine pairing: Elephant Hill Chardonnay Sea (Hawke’s Bay, New Zealand)
Elephant Hill was founded in 2003 on the Te Awanga coast of Hawke’s Bay—literally a stone’s throw from the Pacific Ocean. The name “Sea” is not just marketing; it’s a statement: the gravel soils of the Te Awanga Estate, the cool sea breezes flowing in from the South Pacific, and the mineral salinity they infuse into every wine form the foundation of this line. The 2018 vintage was produced during a challenging growing season—a warm, dry summer punctuated by tropical cyclones and biting cold southerly winds in the final six weeks before harvest. What remained were grapes of exceptional concentration.
In the cellar, the grapes were pressed whole-cluster, cold-settled for twelve hours, and then transferred directly to Burgundy barrels, 30% of which were new. Eleven and a half months of barrel aging, followed by another month on the lees in stainless steel tanks, and minimal malolactic fermentation—the result is a Chardonnay that masterfully balances power and freshness. In the glass, it glows a bright gold. The nose opens with white stone fruits, citrus zest, and a creamy, nutty oak undertone; behind this lies a subtle saltiness reminiscent of sea air. On the palate, it is voluminous and rich in texture—vanilla, cashew, ripe grapefruit, and a hint of sea salt on the finish. Cameron Douglas MS awarded 95 points; cellars well until 2028; 13.5% alcohol; less than 1 g/L residual sugar. What makes it a perfect match for this risotto: The wine’s saltiness complements the Pecorino Romano, its nutty complexity mirrors the morels, and the acidity keeps the entire creamy composition in balance.
The recipe:
Asparagus Risotto with Morels & Pecorino Romano
Equipment
- 1 Großer Topf für den Spargelfond
- 1 Sparschäler
- 1 Weiter, schwerer Topf oder Sauteuse für das Risotto
- 1 Kleiner Topf zum Warmhalten des Fonds
- 1 Pfanne für die Morcheln
- 1 Feinsieb
- 1 Käsereibe
Ingredients
FOR THE ASPARAGUS STOCK AND ASPARAGUS:
- 600 g white asparagus
- 1 teaspoon of salt
- 1 tablespoons of sugar
- 1 tbsp butter
- 1 A slice of lemon
FOR THE MORELS:
- 120 g fresh morels Alternatively: 25 g dried morels, soaked in warm water for 30 minutes
- 1 tablespoon of butter
- 1 small shallot finely diced
- 1 A sprig of fresh thyme
- Salt white pepper
FOR THE RISOTTO:
- 180 g Carnaroli- oder Arborio-Reis
- 2 shallots finely diced
- 1 garlic clove finely chopped
- 2 Tablespoon of olive oil
- 100 ml dry white wine e.g., a sip of Sea Chardonnay
- 700 –800 ml warm asparagus stock top up with vegetable broth if necessary
- 40 g cold butter in pieces
- 80 g Pecorino Romano freshly grated
- Salt white pepper
Instructions
PREPARATION:
- Peel the asparagus, snap off the woody ends, and set them aside. Simmer the peels and ends in plenty of salted water with sugar, butter, and a slice of lemon for 20 minutes—this will create the stock. Strain the stock through a fine-mesh sieve and keep it warm.
- Cut the asparagus spears into 4–5 cm pieces. Set the tips aside separately.
- Cut fresh morels in half and clean them thoroughly (if necessary, rinse them briefly in salted water and drain). For dried morels: Strain the soaking water through a fine-mesh sieve and add it to the stock.
FOR THE MORELS:
- Melt the butter in a skillet over medium heat. Sauté the diced shallots until translucent. Add the morels and thyme sprig and sauté for 4–5 minutes over medium heat until they release their aroma. Season with salt and white pepper. Remove the thyme sprig. Set aside.
FOR THE RISOTTO:
- Heat the olive oil in a sauté pan. Sauté the shallots and garlic over medium heat until translucent, but do not brown them.
- Add the risotto rice and sauté for 1–2 minutes, stirring constantly, until the grains become translucent.
- Deglaze with the white wine and let it reduce completely.
- Add the warm asparagus stock one ladleful at a time: only add the next ladleful once the previous one has been completely absorbed. Cook for 18–20 minutes, stirring frequently. The risotto should be slightly creamy at the end—all’onda, as the Italians say.
- In the last 5 minutes, stir in the asparagus pieces (except for the tips) and cook them along with the rest.
- Add the asparagus tips during the last 2 minutes.
MANTECATURA:
- Remove the pot from the stove. Stir in the cold butter, cut into pieces, and half of the grated Pecorino. Stir vigorously until the risotto is creamy and thickened. Season to taste with salt and white pepper.
SERVE:
- Spoon the risotto onto preheated, deep plates. Pile the sautéed morels in the center. Grate the remaining Pecorino over the top. Serve immediately—risotto won’t wait.
- Serve the Kumeu River Chardonnay at 11–12 °C; remove it from the refrigerator just before pouring.
SIDE DISHES:
- Fresh ciabatta or focaccia for dipping
- A glass of Sea Chardonnay – not an optional extra
Nutrition
