Mushroom Risotto
Risotto the first homemade date night meal I made for Steven almost a decade ago in San Francisco. He brought over Aldo Conterno Bussia Cicala Barolo 2005 and we had a fine dining experience in my studio apartment and I couldn’t have had better company or wine! Fast forward to 2023 in our apartment in Denver and we’ve perfected the art of risotto and still think a Nebbiolo pairing reigns supreme.
My risotto recipe is a little more complicated than average, but its worth it! The addition of a sachet to the simmering pot of broth adds a depth of flavor that elevates this risotto to restaurant quality level. Plus, you just toss the sachet when the broth is all used so there’s no need for extra pots or planning ahead. Also, you get to sip on a glass of white wine while the risotto is cooking and have red with dinner.
Ingredients - 4 servings
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1½ pounds mixed mushrooms (maitake, chanterelles, crimini, etc.) chopped
- 1 medium yellow onion, diced small
- 2 shallots, sliced thin
- 1 tablespoon fresh thyme leaves, finely chopped
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry neutral white wine (PG, SB, Gruner, etc)
-
5 cups warmed broth (vegetable, mushroom, chicken)
- ½ cup grated Parmesan cheese, plus more for serving
- 4 tablespoons butter, divided
- 1 teaspoon sea salt, plus more to taste
- Sachet (2 ounces dried porcini mushrooms, 3 sprigs of fresh thyme, 4-5 leaves of sage, tied into a sachet made from cheesecloth)
- Freshly ground black pepper
- Fresh chives, finely sliced, for serving
Instructions
1. Gather all ingredients and open both white and red wines. ✅
2. Preheat the oven to 425 degrees F. Roast the mushrooms and shallots. On a baking sheet, combine the fresh torn or cut mushrooms, shallots, 2 tablespoons of butter, a pinch of salt and fresh ground black pepper. Roast in the oven for 20 minutes, stirring halfway through cooking, until the mushrooms are golden.
3. Bring broth to a low simmer in a saucepan, and season with a sachet of dried porcini mushrooms and herbs. Keep on a low simmer with a medium-sized ladle nearby.
4. Heat oil in a large, wide, heavy skillet over medium heat. Add 2 tablespoon olive oll and add rice; cook and stir until rice is coated with oil and begins to turn a translucent, golden color, about 2 minutes.
4. Add white wine and cook, stirring, until wine is absorbed and no longer visible in pan. Stir in enough simmering stock (about 2-3 ladles) to just cover the rice. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, stirring often and adding more stock when rice is almost dry, for about 15-20 minutes. The rice should be tender but firm in the center and not at all crunchy.
5. Remove from risotto heat and take mushrooms and shallots out of oven. Stir half of mushroom/shallots, butter, chives, and Parmesan cheese. Top with extra roasted mushies, olive oil, pepper and cheese.
Chanterelles, shallots and butter ready to roast in a cast iron skillet
Wine Pairing
Dirupi Olé Rosso di Valtellina 2020 $26
This fresh and lovely Nebbiolo features bright aromas of tart cherry and strawberry, dried rose petals and subtle hints of earthy mushrooms and herbs. It is approachable in its youth and still garners complex flavors with a juicy ripe mouthfeel.
Long live Nebbiolo!
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