Mushroom Risotto

“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 Haase, 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)
½ tsp. fresh thyme
½ cup dried Porcini mushrooms
2 cups Arborio rice
½ cup Parmesan cheese
Salt and Pepper
1 ½ quart chicken stock
3 Tbsp. butter
Italian parsley, chopped
Green onion, thinly sliced, green top only

Method of Preparation:
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 tablespoon olive oil and sauté fresh mushrooms over high heat until caramelized, you may need to add more oil if pan is too dry. Remove the mushrooms and place in a separate bowl. 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 ½ cup AVV Chardonnay. Add ½ a teaspoon of salt and fresh ground pepper. Add one cup of warm stock and stir until stock is absorbed, add ground porcini and continue adding stock and stirring until rice is almost cooked through. Add in all mushrooms and additional stock until rice is cooked to firm texture, the rice should not be dry. Remove from heat. Add ¼ Parmesan cheese, 3 tablespoons butter, 2 tablespoons parsley, and 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.