A nice and easy way to pair wine with food is to cook and drink with the same bottle (I am sensing a theme in our recent blog posts)! And I love trying new risotto recipes. So, I am a fan of this recipe for Drunken Wild Mushroom Risotto with 2007 Mesa Pinot Noir from Riverbench.
Drunken Wild Mushroom Risotto with 2007 Mesa Pinot Noir
This recipe, submitted by Colleen Davis of Riverbench, has pretty quickly become famous around here. It’s perfect for a cold, cold night when you just need some comfort food.
• 4 tbsp. butter
• 3 tbsp. olive oil
• 2 cloves of garlic, chopped
• ½ onion, chopped
• 1 cup dried wild mushrooms (rinsed, reconstituted, and drained. Save the remaining “broth!”)
• 1 cup Arborio rice
• 1 cup Pinot Noir
• 3 cups warmed chicken broth
• ½ cup parmesan cheese
• 1 tbsp. fresh rosemary (optional)
Sauté mushrooms, garlic and onion in 3 tablespoons of the butter and olive oil. When onions are soft and translucent, add the rice. Sauté a few minutes. Add Pinot Noir and reconstituted mushrooms, then stir until absorbed. Add water or broth used to reconstitute mushrooms. Stir until absorbed. Begin adding chicken broth one ladle at a time, stirring until absorbed. With the remaining ladle of chicken broth, add remaining tablespoon of butter, ½ cup of parmesan cheese and rosemary. Once absorbed, top with additional parmesan if desired, and enjoy!