We’re proud to say that we’re a fourth generation family wine business with the third generation – Darren, Leanne, Kevin and Victor De Bortoli – the current custodians.
Our Villages Yarra Valley Pinot Noir is enjoyable all year round. We chill it ever so slightly in summer and find it an appealing drink in winter. It is also a good style of wine that goes with a variety of foods or is just as pleasant on its own.
A heavenly match is fresh picked figs off our mother, Emeri’s tree, wrapped in prosciutto and served with parmesan crisps. One of her favourite dishes to make for our family is chicken liver risotto. We have always enjoyed it and now our children often request ‘Nonna’s risotto.’
"My family often demand this dish and often it’s all my grandchildren want to eat...and if they come back for seconds, who am I to argue!" Emeri De Bortoli
EMERI DE BORTOLI’S CHICKEN LIVER RISOTTO
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small onion, finely diced
200g ground beef
100g giblets (gizzards and liver) diced*
1 tablespoon tomato paste
1/3 cup dry white wine (not Sauvignon Blanc)
Approx 4 litres good quality chicken stock
(or equivalent of water with chicken cubes)
1 small carrot, finely diced
½ celery stalk, finely diced
2 cups arborio rice
Salt and pepper to taste
2 tablespoons extra butter
Freshly grated Parmigiano Reggiano cheese
1. Melt butter, add oil and diced onion. Sauté until translucent, do not burn.
2. Add beef mince and brown, then add giblets and tomato paste, wine, ½ cup chicken stock, carrot and celery.
3. Simmer for approximately 30–45 minutes (a little more stock may be needed
if it dries out).
4. Add rice, stirring occasionally, adding stock as the rice absorbs the liquid. Approximately 25 minutes from start to finish.
5. Remove from heat, adding extra butter if you wish to make a creamier risotto, and fold through. Season to taste.
6. Add grated Parmigiano.
This recipe is mainly served as a thick rice soup.
If you are unable to find liver, use 1 tablespoon of chicken liver paté.