This risotto recipe is especially yummy with our Estate Merlot; however it also pairs very nicely with our Estate Chardonnay.
1/8 lb. shiitake mushrooms, sliced
1/8 lb. portobello mushrooms (no stems), sliced
1/4 lb. white mushrooms, sliced
1/4 oz.. olive oil
1/4 cup dry white wine
1/8 lb. shallots
3 cloves of garlic, chopped fine
2 cups arborio rice
1 qt. liquid (mushroom liquid & chicken stock)
1/4 cup heavy cream
1/2 cube butter
1/2 cup parmesan cheese
1/8 bunch thyme, chopped fine or 1 tsp. dried thyme leaves
1/4 bunch parsley, chopped fine
salt and pepper to taste
Rinse sliced mushrooms and saute in a small amount of oil. Add white wine and let mushrooms cook to extract liquid. Strain off and reserve the liquid. Add chicken stock to liquid to equal 1 quart. Place on stovetop to keep warm. Saute shallots and garlic in olive oil. Add arborio rice and stir to coat. Rice will begin to develop a 'toasty' smell. Continue to cook by adding the reserved hot liquid in 3 intervals. Each time, stir until almost all of the previous liquid is absorbed before adding more. Add the heavy cream last.
Cook risotto until the rice is al dente and most of the liquid is absorbed. The texture should be creamy. Remove from heat and stir in sauteed mushrooms, butter, parmesan, herbs and salt and pepper to taste.