In the mood for something new to cook at home and wow your housemates at the same time? Our friends at Sterling Vineyards spoke with their Executive Chef, Jim Cutler, who shared this divine mushroom risotto recipe that is quite easy to whip up. You may ask yourself: what is the best bottle to open and enjoy with the dish? Jim suggests the Sterling Vineyards “Platinum” Cabernet Sauvignon. The creaminess, rich structure and umami flavors of the risotto make it a perfect pairing with a juicy, fruit forward style of Cabernet Sauvignon. The rich cherry, blackberry, and ripe plum notes will complement the dish allowing both the food and wine to express the best traits of each.
STERLING VINEYARDS MUSHROOM RISOTTO
Olive Oil (or other cooking oil – Grapeseed Oil good choice, not Extra Virgin Olive Oil)
2 Sprigs — Fresh Thyme
1 Cup— Spring Mushrooms—Morels (recommended), or sliced king trumpet or button
1 Tbsp.– Shallot, minced
¼ Cup – Sterling Vineyards White Wine (Pinot Gris, Sauvignon Blanc, Chardonnay)
1 Cup— Arborio Rice
2 Cups— Vegetable Stock, Heated
2 Tbsp.— Butter, Room Temperature
As Needed—Parmesan (1 cup grated recommended)
As Needed—Salt and Pepper
1. Heat 2 Tbsp. oil over med-high heat and cook mushrooms with thyme until tender. Remove from heat and discard thyme, set mushrooms aside.
2. In a separate pot, heat Vegetable Stock and keep at simmer until ready.
3. In a large skillet, heat 3 Tbsp of Olive Oil and sweat (cook) the shallots on medium low heat until translucent.
4. Add your rice, toast the rice for about 3-5 minutes. You will notice the membrane in the rice when you are ready for the next step.
5. Deglaze the pan with the white wine, let the wine simmer almost until gone. Keeping the rice moving all the time with a wooden spoon.
6. Add your stock one or two ladles at a time while stirring and allowing rice to cook and absorb liquid. Do this until the rice is soft and creamy.
7. Add your cooked mushrooms, butter and as much parmesan as you like. Stir until all is melted. Salt and Pepper to taste.