Wild Mushroom Risotto

“I’m always a fan of a steak with the Wine Club Reserve but this time I wanted to pull something together that still showcases the wine while giving a vegetarian option. A hearty mushroom risotto seemed like the perfect fit…AND, you can still have it with a steak.”
– Harry Wetzel, Head of Operations and Family Partner

– Serves 4 –

3 Tbsp. butter, divided
1 Tbsp. olive oil
¾ lb. assorted wild mushrooms (cremini, oyster, trumpet, etc.)
1 tsp. dried thyme
6 cups chicken or vegetable broth
1 medium onion, chopped
1 leek halved lengthwise and sliced
1 clove garlic, minced
1 ¼ cup arborio rice
¼ cup Wine Club Reserve
¼ cup Madeira wine
¼ cup Parmesan cheese, grated
Salt and pepper to taste
Truffle oil, optional

Method of Preparation:
Add the broth to a small sauce pot and heat over low heat, just to simmer.

Melt 2 Tbsp of butter in a medium sauce pan over medium-high heat, add the mushrooms and thyme. Sauté the
mushrooms for 5-8 minutes, stirring occasionally, until all of the moisture from them is gone. Transfer mushrooms to a
small bowl.

In the same pan, melt the remaining butter and heat the olive oil. Add the leek, onion and garlic and sauté until
translucent, approximately 5 minutes. Add the rice and continue to sauté until the rice starts to get little white spots,
about 3 minutes. Add both wines, stirring until most of the liquid is absorbed by the rice. When the rice is beginning to
look dry, add the warm broth one ladle full at a time, stirring between each addition until most of the liquid is absorbed.
Taste as you go to determine when the rice is done cooking. Once the rice is cooked, add the mushrooms and the
Parmesan cheese. Stir to combine and season with salt and pepper to taste, add a few drops of truffle oil if desired.

Serve on it’s own or with a grilled steak for a full meal.