Why does Wild Mushroom Risotto work with Chardonnay?
Both a Wild Mushroom Risotto and Chardonnay have like-flavours. They are both known for their creamy texture and the meatiness of the mushrooms will compliment the mouth weight of the wine.
Wild Mushroom Risotto
Ingredients
6 cups Chicken Broth
5 tbsp. Olive Oil
2 shallots whole peeled and diced
3 cloves of garlic chopped
1 lb. wild mushrooms
1 ½ cup Carnaroli rice (or Arborio)
½ cup white wine
Sea salt to taste
Fresh pepper to taste
3 tbsp fresh chopped chives
4 tbsp butter
1 cup fresh grated Parmegianno Regianno
Instructions
In a saucepan, warm the broth over low heat.
Place beets in roasting pan with 2 tablespoons of olive oil and roast at 350 for 40 min.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots and garlic. Cook 1 minute.
Add rice, stirring to coat with oil, about 2 minutes.
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, roasted golden beets, butter, chives, and parmesan.
Season with salt and pepper to taste.
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