Mushroom Risotto EntréeVegetarian “This is the perfect recipe for one of those chilly January nights when you just want pure comfort food! The richness of the risotto is balanced by the silky Pinot Noir.” -Pennie Haas, AVV National Marketing Director and Northeast Regional Sales Manager 1 Small Yellow Onion, Diced 2 Cloves Garlic, Finely Minced 1 lb Fresh Mushrooms, can be button or mix of wild mushrooms, Rough Dice 1/2 Tsp Fresh Thyme 1/2 Cup Dried Porcini Mushrooms 2 Cups Arborio Rice 1/2 Cup Parmesan Cheese Salt and Pepper 1 1/2 Quart – Chicken Stock – Keep At Simmer 3 Tbs Butter Italian Parsley, Chopped Green Onion, Thinly Sliced, Green Top Only Grind 1/8 cup porcini in food processor to a course powder. Heat 2 cups stock to a simmer, remove from heat and soak remainder of porcini till soft. Dice porcini and strain stock to remove grit. Heat 1 Tbs olive oil and sau-té fresh mushrooms over high heat until caramelized, remove to separate bowl—may need to add more oil if pan is too dry. Reduce heat and sauté onion until soft, about 5 minutes. Add thyme and garlic, sauté until garlic is soft and fragrant. Add Arborio Rice and sauté until rice smells nutty. Deglaze pan with 1/2 cup AVV Chardonnay. Add 1/2 Tsp salt and fresh ground pepper. Add one cup warm stock and stir until stock absorbed, add ground porcini and continue adding stock and stirring until rice is almost cooked through. Add in all mushrooms and add additional stock until rice cooked to firm texture, rice should not be dry. Remove from heat. Add 1/4 parmesan cheese, 3 Tbs butter, 2 Tbs parsley, add salt and pepper to taste. This should be a loose risotto. Plate and top with fresh grated parmesan, green onion, fresh parsley and drizzle of AVV Olive Oil.