Lemon and dill risotto topped with grilled scallops
Hungarian Pinot Blanc pairs with lemon and dill risotto topped with scallops because its crisp acidity complements the citrus, its herbal notes enhance the dill, and its minerality and light body balance the creamy risotto and sweet scallops perfectly.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
