Wild Mushroom Risotto

This rich and creamy risotto showcases the bounty of local wild mushrooms and celebrates the silky and complex Pinot Noir grape of California.

Pairs With

2021

Diamond Collection Appellation Series Santa Barbara Pinot Noir

Along with silky textures, warm, dense flavors of strawberry, mocha, raspberry jam and spice carry through to a spectacular finish

Price

$24.00

Member Price

$21.60

Diamond Collection Appellation Series Santa Barbara Pinot Noir quantity

Add to cart

Ingredients

• 1 cup extra-virgin olive oil
• 1 pound fresh mushrooms, halved
• Salt and freshly ground pepper, to taste
• 4 cups vegetable stock or water
• 1 cup finely diced leeks (white portion only)
• 1/2 cup Arborio rice
• 1 glass Pinot Noir
• 2 tablespoons unsalted butter
• 1/4 cup grated Pecorino Romano cheese

Directions

1. Preheat a large sauté pan over high heat and pour in the olive oil. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
2. Set the mushrooms aside. In a small saucepan, bring the stock to a simmer.
3. Preheat a wide-bottomed, high-sided pan over medium heat for 2 minutes, then add the leeks and season with salt and pepper.
4. Cook, stirring frequently, until the leeks are soft and translucent. Add the rice to the pan and stir frequently until the grains begin to toast slightly.
5. Add the wine and cook, stirring to scrape up any browned bits, until all of the liquid is evaporated. Add the stock one ladle at a time and cook, stirring, until the rice is al dente and creamy. Finish the dish with the reserved wild mushrooms, butter and cheese.