Monday, March 11, 2013

Mushroom Risotto + Cabernet Franc = Perfect Pairing

The earthiness and the medium body of a Cabernet Franc makes it a perfect pairing with a classic risotto with mushrooms.  We recently enjoyed this 2010 from Heron Hill Winery on the west bank of Keuka Lake. The wine retails for $15 per bottle and you can purchase the ingredients for the dinner for less than $5 per serving.  In our book, that is a perfect pairing!


The gourmet mushroom risotto recipe from AllRecipes.


6 cups chicken broth, divided
3 tablespoons
olive oil, divided
1 pound
portobello mushrooms, thinly sliced
1 pound
white mushrooms, thinly sliced
shallots, diced
1 1/2 cups
Arborio rice
1/2 cup
dry white wine
sea salt to taste

freshly ground black pepper to taste

3 tablespoons
finely chopped chives
4 tablespoons
1/3 cup
freshly grated Parmesan cheese


1.  In a saucepan, warm the broth over low heat.

2.  Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3.  Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4.  Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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