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Mushroom risotto

Chef, Lenny Redé
Wine Pairings:  

Creamy, savory and oh so comforting mushroom risotto is a perfect side for a fancier dinner, say grilled steak or roast chicken. But this savory standout works just as well for a midweek supper with a fresh green salad. This dish will pair with a wide variety of wines, but a lighter bodied red with softer tannins with an affinity for earthy food will work best. The Maxine Lily Gregory Ranch Pinot Noir is made for this dish.

Aromas of earthy and resinous herbs, with red fruits, cinnamon and clove lead the way to a wine that is rich and expressive on the palate whose cranberry and red cherry flavor contrast the creaminess of the risotto with traces of cedar and mushroom that add to the complex character of the porcini.

Ingredients

  • 2 tablespoons butter
  • 4 ounces cremini mushrooms
  • 2 cups chicken stock or mushroom stock
  • 1 ounce dried porcini mushrooms
  • 2 cups water, or more if needed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cups Arborio rice
  • 2 cloves garlic, minced or pressed
  • 1 each bay leaf
  • 1 sprig fresh thyme, finely chopped
  • salt and pepper to taste
  • 1⁄2 cup heavy cream
  • 2 tablespoons flat leaf parsley, chopped fine
  • Parmigiano Reggiano cheese, finely grated (about 1 cup)

Steps

1.

Combine the stock, water and dried mushrooms in a saucepan and simmer. When the mushrooms are reconstituted, remove from the liquid and set aside.

2.

Heat a large skillet, add the butter, cremini mushrooms, and garlic. Season with salt and pepper. Cook for about 3 minutes then remove it to a plate.

3.

Return the pan to heat and add olive oil. Add the onion and cook over moderate heat for 2 minutes until translucent. Add the Arborio rice and stir to coat. Reduce the heat.

4.

Add ½ cup hot stock and stir constantly until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. About 30 minutes.

5.

 Finely chop the reconstituted porcini and add to risotto along with bay leaf and thyme.

6.

The risotto is done when the rice is al dente — just firm to the tooth. Add the heavy cream to finish. Salt and pepper to taste.

7.

Garnish with sauteed mushrooms and fresh chopped parsley.

8.

Top with freshly grated Parmigiano Reggiano cheese.

9.

Serve with extra Parmigiano on the side and a nice Pinot Noir.

Chef Image

About Chef, Lenny Redé