Recipe: Wild Mushroom Risotto with Shaved Truffles
SERVES: 6 PREP TIME: 10 min COOK TIME: 45 min
Recipe borrowed from TheModernProper.com
Vermeil team tested and approved. This warm and cozy dish is the perfect pairing for fall weather and our three fall selections: 2019 Chardonnay, 2018 Zinfandel, and 2018 XXXIV Red Blend. The creaminess of the risotto is a delightful compliment to the Chardonnay, the earthiness of the mushrooms grace the palate alongside the Zinfandel, and the richness of the truffles is a heavenly match to the XXXIV Red Blend. Try the recipe and the pairings!
Suggested Wine Pairings:
2018 XXXIV Red Blend
|SHOP WINE PACK|
1 lb Wild mushroom
8 tbsp Butter
2 Small shallots, minced
4 Garlic cloves, minced
2 Fresh thyme sprigs
1/2 tsp Salt
1/2 tsp Freshly ground pepper
3/4 cup Dry white wine
1 tbsp Lemon juice
5 cups Chicken stock (or vegetable)
1 1/2 cups Lundberg family farm's arborio rice
1 cup Heavy cream
1 cup Freshly grated parmesan cheese
Fresh parsley minced, optional
Shaved Truffles on top, optional
- Warm broth over low heat in a small saucepan.
- In a heavy skillet melt half of the butter over medium heat. Add mushrooms and shallots and saute until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
- Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
- Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)
Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved truffles, parmesan and fresh parsley.