Entrées PINOT NOIR & MUSHROOM RISOTTO Servings 6 2019 Ferrari-Carano Middleridge Ranch Pinot Noir Anderson Valley Shop now Mushroom Risotto with a glass of Ferrari-Carano Pinot Noir? What else could you want! This delicious mushroom risotto is easy but yet so delicious. Ingredients 2 tablespoons olive oil2 cups Carnaroli or Arborio Rice1 cup yellow onion, minced1 tablespoon garlic, peeled and minced1 cup Ferrari-Carano Pinot Noir, reduce to ½ cup3½ cups mushroom stock, hot3½ cups chicken or roasted vegetable stock, hot1 pound Brown Clamshell mushrooms, roastedTo taste Kosher SaltTo taste black pepper, freshly ground½ cup Valley Ford Estero Gold Cheese, grated½ cup Vella Dry Jack Cheese, grated2 tablespoons Italian parsley, finely chopped1/3 cup butter, ½” dice Directions Heat the chicken and mushroom stock and reserve. In a large pot or sauté pan on medium to high heat, add the olive oil. Toast the rice for 2 – 3 minutes then add onion, sweat the mixture for another 4 – 5 minutes and add the garlic. Deglaze with the pinot noir reduction, then immediately add about 2 cups of stock. Continually stir adding more stock as it is absorbed into the rice. This process will take 20 – 25 minutes. When all stock is incorporated, add ½ the roasted mushrooms, both cheeses, chopped parsley and the butter. Remove from the heat, adjust seasoning with salt and pepper. Scoop into serving dish and add remaining mushrooms for garnish. Additional selections that pair well with this recipe
