- 8 cups chicken broth
- 4 tablespoons olive oil
- 2-3 pounds mushrooms thinly sliced (you choose more or less)
- Salt and Black pepper
- 2 Shallots minced (about 1/2 cup)
- 1 1/2 cups Arborio rice – must use Arborio rice
- 4 tablespoons butter
- 1/3 cup Parmigiano-Reggiano cheese freshly grated
- In a medium saucepan, heat the chicken broth to simmer.
- In a large skillet, heat 1 tablespoon of olive oil over high heat. Add mushrooms and salt and pepper to taste.
- Cook until browned, about 5 minutes.
- Remove mushrooms from the pan and set them aside.
- In the same skillet heat 2 tablespoons of olive oil. Cook the shallots for 1-2 minutes and then add in the Arborio rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden or shiny.
- Add a ladle full of chicken broth (it should still be simmering) to the rice, stirring constantly.
- Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding stock (1 ladle at a time) until it absorbs. Then add another ladle and repeat as it absorbs.
- After about 20 minutes, the rice should be cooked. Taste it to make sure you like how cooked it is.
- Once you are happy with the texture of the rice, stir in the mushrooms, butter, and the cheese (to taste).
- Add salt and pepper to taste.
- TIP: Make extra chicken stock, just in case you need to add it to the rice if it is not cooked enough. You can refrigerate the extra stock too.
- © Recipe courtesy of Silvano Rigo.
MAY WINE CLUB:
MELLOW WINE STYLE
The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine. Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.
Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value. Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.
The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >
“Aged in stainless steel tanks, unoaked to preserve freshness. Ruby red color with purple shades. Bouquet of cherry, rose, herbs, with a classic Dolcetto nose. Taste of bright fruit, herbs, showing Diano d’Alba terroir of cherry, spice and classic bitter almond. Diano d’Alba is one of the best growing areas for Dolcetto and is recognized as DOCG area of production for Dolcetto. Perfect with soups, salads, charcuterie, pasta, chicken and cheeses.” – Winemaker Silvano Rigo.
Winemaker: Silvano Rigo
Appellation: Diano d’Alba, Piemonte, Italy
Varietal: 100% Dolcetto
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.