Wild Mushroom Risotto

Cooking Instructions

In a large saucepan, heat the butter and 1 tbsp of the oil and saute the onion and 4 cloves of the garlic for 3 to 5 minutes, or until the onion is translucent. Add the rice and saute for 1 minute. Add the wine and cook until reduced by half.

Stir in the stock, 1/4 cup at a time, and simmer until the liquid is absorbed, stirring frequently, and adding more stock until the rice is cooked, about 15 to 20 minutes.

Meanwhile, in a large skillet, heat the remaining oil and saute the mushrooms and remaining garlic with the lemon juice, parsley, nutmeg, salt, and black pepper until the mushrooms are tender. Stir the mushroom mixture into the rice mixture. Add the cheese and mix together well. Serve hot.

Wine Pairing(s)

Caposaldo Pinot Grigio

Tosti Spumante Gold

Bugey Cerdon 'Method Ancestrale' Sparkling Rose

Bisol 'Desiderio Jeio' Brut

Rocca delle Macie Ser Gioveto

Sori' Paitin Barbaresco

Veuve Clicquot 'Cliquot City Traveler' Brut

Huia Brut

Evans & Tate Shiraz

Torricino Greco di Tufo