Pairing: Mushroom risotto

Mushroom risotto, a creamy Italian dish, combines the earthy flavors of sautéed mushrooms with the creamy texture of arborio rice. The dish is often finished with Parmesan cheese and fresh herbs, creating a rich and savory experience. To complement these flavors, wines with earthy, fruity notes and balanced acidity are ideal. Light to medium-bodied red wines like Pinot Noir or Nebbiolo enhance the umami of the mushrooms, while full-bodied whites like Chardonnay or Pinot Gris provide a refreshing contrast to the risotto’s richness.

Recipe

Ingredients

  • Arborio Rice: 1 1/2 cups
  • Mushrooms: 2 cups mixed mushrooms (such as cremini, shiitake, and porcini), sliced
  • Onion: 1 small, finely chopped
  • Garlic: 2 cloves, minced
  • White Wine: 1/2 cup (use a dry white wine like Pinot Grigio)
  • Vegetable Broth: 4 cups, warmed
  • Butter: 2 tablespoons
  • Parmesan Cheese: 1/2 cup, grated
  • Olive Oil: 2 tablespoons
  • Fresh Herbs: Chopped parsley or thyme for garnish
  • Seasonings: Salt and black pepper to taste

Instructions

  1. Sauté the Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 8-10 minutes
  2. Add Rice and Wine: Stir in the arborio rice, allowing it to toast slightly in the pan for 2-3 minutes. Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
  3. Cook the Risotto: Begin adding the warmed vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
  4. Finish the Dish: Stir in the butter and grated Parmesan cheese until melted and the risotto is creamy. Season with salt and black pepper to taste.
  5. Serve: Garnish with chopped fresh herbs and additional Parmesan cheese if desired. Serve hot with your chosen wine pairing.
  6. Wine Pairing: Pair mushroom risotto with a light-bodied red wine like Pinot Noir or Barbera to complement the earthy mushroom flavors. For white wine lovers, an oaked Chardonnay or Pinot Gris provides a creamy texture and acidity that balances the richness of the dish. For a unique twist, consider a dry Oloroso Sherry, which adds nutty, caramelized flavors that enhance the umami of the risotto

Serve With

Pinot Noir, Barbera

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Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Barbera

Barbera is a versatile red wine grape variety primarily grown in the Piedmont region of Northern Italy.

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Samplers

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