Wild Mushroom Risotto
Pair this Pinot Noir with bold, earthy dishes that will stand up to its hearty structure and flavors. We suggest roasted duck, pasta with rich truffle sauce or Executive Chef Colin Crowley’s Wild Mushroom Risotto (recipe below).
- 2 tbsp. olive oil
- 1 tbsp. butter
- ¼ onion, chopped
- 1 – 1 ½ cups Carnaroli rice
- 3 or 4 oz. white wine
- 3-oz. Wild mushrooms, sliced thin
- 5 cups chicken broth
- 1 cup grated Parmesan cheese
In a saucepan, melt butter with olive oil. When warm add garlic and onion (do not burn onion). Add rice, coat completely. Add wine. When it evaporates, start to add broth and stir. Begin adding broth 1 cup at a time for 16 minutes stirring continually. When broth is absorbed by rice, add another cup of broth. Meanwhile, in a medium sauté pan, sauté mushrooms in butter. Season with salt and pepper; add 3 oz. broth and reserve.
After about 12 minutes, add mushrooms. Add ½ cup cheese after an additional 3 minutes and turn off heat.
Place small portions in each dish and sprinkle some cheese on top.