Wild Mushroom Risotto
Creamy, rich, and full of earthy depth, this wild mushroom risotto is a luxurious yet comforting dish. The umami-rich flavors of mushrooms, Parmesan, and white wine make it a perfect pairing for a bold Cabernet Sauvignon.
Ingredients:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1 lb mixed wild mushrooms (such as cremini, shiitake, and porcini), sliced
- ½ cup Home Run Sauvignon Blanc
- ½ cup freshly grated Parmesan cheese
- 1 tsp fresh thyme, chopped
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ cup heavy cream (optional, for extra richness)
- Fresh parsley, for garnish
Instructions:
- Sauté the Mushrooms:
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add the mushrooms and cook until golden and tender, about 5-7 minutes. Season with salt, pepper, and thyme. Remove from the pan and set aside.
- Cook the Aromatics & Toast the Rice:
- In the same pan, add the remaining 1 tbsp olive oil and sauté the shallot and garlic until softened, about 2 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, stirring often, until the edges of the rice become translucent.
- Deglaze with White Wine:
- Pour in the Home Run Sauvignon Blanc, stirring constantly until fully absorbed.
- Slowly Add Broth:
- Add ½ cup warm broth at a time, stirring frequently.
- Once the liquid is mostly absorbed, add another ½ cup broth, repeating the process for about 18-20 minutes until the rice is creamy and al dente.
- Finish the Dish:
- Stir in the cooked mushrooms, Parmesan cheese, and remaining 1 tbsp butter.
- For extra richness, add heavy cream and stir until smooth.
- Adjust seasoning with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Wine Pairing:
Enjoy with a glass of Home Run Cabernet Sauvignon, whose deep fruit and earthy tannins beautifully complement the umami of the mushrooms.
