Wild Mushroom Risotto
© Photo by Matt Armendariz
INGREDIENTS:
- 1 pound wild mushrooms torn or sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots diced
- 4 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 1/2 cup Parmesan cheese
- 1/3 cup Mascarpone cheese
- chives to garnish
- lemon wedges
- kosher salt and white pepper to taste
DIRECTIONS:
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In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
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In the same skillet heat the olive oil over medium-high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
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Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
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Once the rice is tender, add the Parmesan and Mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.
© Recipe courtesy of Gaby Dalkin from What’s Gaby Cooking.
JULY WINE CLUB:
Eola Hills Wine Cellars
Persnickety Pinot Noir
Oregon
MELLOW WINE STYLE
A collaboration by Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards, of Eola Hills Wine Cellars. The Persnickety Pinot Noir is violet in color. The nose highlights aromas of black cherry, raspberry and toasted oak; while on the palate there are flavors of black fruits, toast and caramel. This is a full-body wine, that is rich and expressive with a polished finish.
PH: 3.6
Residual Sugar: 0 g/L
Brix At Harvest: 22.5-24.5
Sourcing: Premium vineyards throughout the Willamette Valley, Eola-Amity Hills, Umpqua Valley and Rogue Valley AVAs.
Food Pairing: It is recommended to pair this Pinot Noir with earthy dishes such as a creamy wild mushroom risotto. For cheeses, look for a selection of Camembert, Gruyere or Goat Cheese.
Head Winemaker, Steve Anderson
WINEMAKER NOTES:
“Forecasts for end of season rains in Northern Oregon had some growers worried about early picking, but others took their chances and were rewarded with longer hang time and a great finish. Southern Oregon vineyards balanced out lower yields making our Classic Pinot another premium representation of this distinctive grape in Oregon. A dark-fruited, juicy profile is balanced by toasty spice and vanilla notes from an oak regime combining time spent in both French and American barrels.” – Steve Anderson, Head Winemaker.
ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more here.
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