1 Jul

Every time I make Risotto I reminded how easy and good it is. It doesn’t have to be stirred constantly, just enough to keep from scorching or burning on the bottom. Use a heavy saucepan that handles the heat and you can be doing other things after each addition of liquid. Risotto has many variations….add anything you like or want to pair with the main course. This version uses porcini’s, but feel free to replace them at will….peaches, hazelnuts, etc. See below for a discussion of pairings.

Mushroom Risotto

1-2 ozs Dried porcini (or other mushrooms)
a finely chopped onion
4 tbs olive oil
2 cups of risotto rice
About ½ cup of white wine (room temperature or warm)
About 5½ cups of hot broth
About 1/3 cup of grated parmesan
2+ tbs of butter

Reconstitute the porcinis according to directions
Keep the strained liquid for the broth (about one cup)
Rough chop the mushrooms

In a heavy large saucepan heat the oil and sauté the onions until soft and/or golden
Add the rice and saute’ an additional couple minutes or so stirring off and on.
Add the wine, stir until absorbed
Add the mushrooms
Add the broth a little at a time (around one cup at a time)
Stir off and on until all the liquid is absorbed, preventing sticking on the bottom
Stir in the butter and parmesan, cover and let sit a few minutes, or until you’re ready to serve.

Wine Pairings: My favorite pairing, especially with

Porcini Risotto was paired with the Stags’ Leap Cab on the left

porcini’s, is Nebbiolo (specifically, Barolo or Barbaresco), but any bold red can work. We paired this with Stags’ Leap Cabernet Sauvignon at one of our Saturday Pairings. Generally, any red wine with “barnyard”, “forest floor” or “mushroomy notes” (like some Pinot Noirs) are fine.


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