Pinot Noir-Mushroom Risotto
Mushroom Risotto
4 Tbsp butter
2 cups mushrooms, cleaned (not washed), trimmed, and cut into half inch pieces
3/4 cup heavy cream
7 1/2 cups chicken broth
1 Tbsp extra-virgin olive oil
6 Tbsp yellow onion, finely chopped
1 3/4 cups arborio rice (no other type will do)
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes. Bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
Bring stock to a simmer in a saucepan. In a separate large saucepan, heat oil and remaining butter. Add or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
Pair with our 2005 Pinot Noir Argentina
