Autumn weather calls for comfort foods accompanied with perfect wine pairings. This creamy mushroom risotto is the ultimate fall recipe, and it shines alongside our newly released SpearHead Chardonnay.
INGREDIENTS
- 4 tablespoons extra virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh (or dry) thyme
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry white wine (try this Chardonnay)
- 5 cups warmed vegetable broth
- ½ cup grated pecorino or parmesan cheese, plus more for serving
- Chopped fresh parsley, for garnish
METHOD
- Heat 2 tbsp olive oil in a large skillet. Cook mushrooms with ½ tsp salt and pepper for 8 mins, until browned. Remove and set aside.
- In a large pan, add 2 tbsp olive oil, onion, and ¼ tsp salt. Cook for 5-8 mins. Stir in garlic, thyme, and rice. Cook for 1 min, then add wine and cook for 1-3 mins.
- Gradually add broth, ¾ cup at a time, stirring until absorbed. Stir in 2/3 of the mushrooms with the final broth addition. Cook until creamy with al dente rice.
- Stir in cheese, season to taste. Top with remaining mushrooms, garnish with parsley, and serve with more cheese.
