Mushroom Risotto

INGREDIENTS

  • 6 cups chicken broth (vegetarian chicken broth or vegetable broth may be substituted for vegetarian option)
  • 3 tablespoons olive oil
  • 2 pounds white or portobello mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 ½ cups Arborio rice
  • ½ cup Z. Alexander Brown Chardonnay
  • ⅓ cup freshly grated Parmesan cheese
  • 3 tablespoons chives, finely chopped
  • 4 tablespoons butter
  • Sea salt
  • Black pepper

DIRECTIONS

Warm the broth over low heat in a small saucepan

Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Stir in mushrooms and cook until softened. Remove mushrooms and liquid and set aside. Make sure to save

Add 1 tablespoon of olive oil to a skillet and stir in shallots. Cook for 1 minute and add rice. Make sure to coat with oil while stirring and cook an additional 2 minutes. Next, pour in wine and stir constantly until it is absorbed. Drizzle sauce over the bread putting and serve warm or at room temperature.
Add 1/2 cup of warm broth to the rice and stir until it is absorbed. Continue this process by adding broth 1/2 cup of broth at a time, until it is absorbed. Make sure to stir continuously during this process and repeat until all the broth is absorbed, and the rice is al dente. This should take 20-25 minutes

Remove risotto from heat and stir in mushrooms and their liquid. Add the butter, chives, and parmesan and stir it all together for a creamy consistency. Add a finishing touch of sea salt and black pepper to taste.

Collins Woods

— Brown Family Chef

PERFECT PAIRING


CHEF'S PAIRING NOTES

This Chardonnay is the perfect match for a creamy mushroom risotto. This wine exhibits a bold style with bright acidity and balance.

This Chardonnay expresses juicy stone fruit flavors balanced by a nice acidity for exceptional balance and mouthfeel and gentle spice character, rounded out with hints of vanilla.


By entering the Z. Alexander Brown Wines website you acknowledge that you are of legal drinking age in the country where this site is accessed.