Perfect Mezcal Pairing: Legendario Domingo San Luis Potosi with Creamy Pea Risotto 

A guide to pairing San Luis Potosi mezcal with garden abundance

As the season transitions I am called to indulge in the vibrant and earthy notes of this artisanal mezcal, which intertwines so seamlessly with the fresh and lively essence of garden peas. Together, they create a symphony of flavors that celebrate the arrival of spring with just the right balance of freshness and richness. The newest addition to the Legendario Domingo lineup is an absolute delight and dangerously easy to drink. I knew I needed a pairing that was equally indulgent yet light enough to keep eating– where a large pot of risotto and a bottle of mezcal could easily disappear in one evening among good friends. 

The mezcal

There is great mezcal being made in San Luis Potosi, though much of it does not end up available on the international market, making this one all the more special. The production of this mezcal is also completely unique – one of the most interesting aspects is using a mother yeast to kickstart the fermentation; in the fabrica they keep a permanent tank of ferment alive and on hand that serves like a sourdough starter would for a bakery, adding some to each new batch to get it started. The bold and clean flavors are fresh and grassy with fruity and earthy notes that create a mouthwatering profile and plenty of depth. There is a nice spiciness that retains the floral fruitiness of hot chilies, but without any unpleasant burn. The richness allows for full flavored pairings, but the intricacies dictate that any pairing should be restrained enough as to not overpower the subtleties. See tasting notes here.

The Risotto

There are so many directions to go with when pairing this San Luis Potosi mezcal, from simple and straightforward cheese, to roasted chicken, or ceviche with pungent herbs and citrus. With Spring around the corner, and given the garden-esque flavors, I opted for a dish that is equally rich and flavorful with a touch of delicacy- just like the mezcal: creamy risotto with garden peas. There are so many variations possible- artichokes or asparagus instead of or in addition to peas, adding scallops or roasted pork on top, garnishing with bright and bitter lemony endive, adding in anchovies or miso for umami lovers…the possibilities really are endless. One natural route for many of you will be to add some sort of ham or smoked pork product, and my note of caution is that something like smoked bacon of even pancetta could quickly overpower some notes of the mezcal. I would stick to garnishing with prosciutto or other delicately flavored ham rather than incorporating strong smoky flavors into the base. 

Ingredients:

• 1 cup Arborio rice
• 3 cups chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh or frozen garden peas
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chopped parsley for garnish (optional)

Instructions:

• In a saucepan, heat the chicken or vegetable broth over low heat until warm. Keep it warm throughout the cooking process.
• In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 2-3 minutes.
• Add the Arborio rice to the skillet and stir to coat the rice with the oil, onions, and garlic. Cook for another 2-3 minutes until the rice grains become translucent around the edges.
• If using, pour in the white wine and cook until it has mostly evaporated, stirring frequently.
• Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. 
• Continue this process for about 18-20 minutes, or until the rice is creamy and tender but still slightly firm in the center (al dente).
• Stir in the garden peas during the last 5 minutes of cooking, allowing them to heat through.
• Once the risotto reaches the desired consistency and texture, remove it from the heat. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
• Serve the creamy risotto immediately, garnished with fresh chopped parsley if desired. Enjoy your delicious and light creamy risotto with garden peas, perfectly paired with San Luis Potosi mezcal!

Optional Tip: For an even lighter version, you can omit the Parmesan cheese or reduce the amount used. Additionally, you can add a squeeze of lemon juice or a splash of chicken broth for extra flavor without relying heavily on cream.