Wild Mushroom Risotto
- 5 1/2 tbsp. butter, divided
- 1 1/2 lbs. fresh wild mushrooms (such as porcini, chanterelle, stemmed shiitake, etc.), cleaned, large mushrooms sliced, small mushrooms halved or quartered
- 7 cups low-salt chicken broth, plus more
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. parsley, chopped
- 1 ¼ cups Arborio rice
- ¼ cup dry white wine
- ¼ cup dry white vermouth
- ¼ cup grated Parmesan cheese, plus more for serving (optional)
Melt 1 tbsp. butter in heavy large skillet over medium-high heat. Add ¼ of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 3 tbsp.butter, remaining mushrooms and salt.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm.
Melt remaining 1 ½ tbsp. butter with olive oil in heavy large saucepan over medium-low heat. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute.
Add ¾ cup warm chicken broth to rice and stir until almost all is absorbed, about 1 minute. Continue adding ¾ cupfuls, stirring until almost all broth is absorbed, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by ¾ cupfuls, stirring until almost all broth is absorbed, until rice is tender but still firm to bite, about 10 minutes. Stir in ¼ cup Parmesan cheese and parsley. Transfer to serving bowl and top with additional Parmesan cheese, if desired.
Recipe Courtesy of: Lori De Mori, Bon Appétit
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.