This month, Nicole of Somm's Table picked the topic of Celebrating BIPOC Winemakers & Winery Owners for our February Wine Pairing Weekend blogging group. In case you are unfamiliar, as I was, the acronym BIPOC refers to "black, indigenous, and people of color." I will be sharing a different recipe for the actual event. But this was a pairing that we loved, so I'm sharing it as a bonus post for the #WinePW theme. I'll start with a little bit about the wine.
James Moss hails from Dallas, Texas. But his work for a wine distributor brought him to the Napa Valley. And he decided to move to California in 1998 to pursue his own winemaking dreams. He started off by helping a friend, then, in 2011, James, his wife Janet, and their son, Westley, opened their own winery in South Napa. J. Moss is one of just a handful of black-owned wineries in the Napa Valley.
- 2 cups cubed sweet potato, peeled
- 1 cup white onion, peeled and cubed
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 2 cups arborio rice
- 8 to 10 cups liquid (I used homemade stock, water, and white wine)
- 2 sprigs fresh thyme, destemmed + more for garnish
- freshly ground salt, as needed
- freshly ground pepper, as needed
- carrots ribbons for garnish, optional
- parmesan cheese for serving
Bring liquid to a boil in a sauce pan, then reduce to a simmer.
Melt butter in olive oil in a heavy bottomed pan. Stir in the onions and sweet potato. Cook until the sweet potato is fork tender and the onions are translucent, approximately 8 to 10 minutes. Stir in the arborio rice and toast for 5 to 6 minutes. Add in the garlic, then ladle by ladle, add in the stock until it's absorbed. Keep stirring. Repeat until the rice is cooked.
Stir in the fresh thyme leaves. Season to taste with salt and pepper.