A simple risotto is on high rotation in the Thomson household - made in the traditional Italian way with beautiful ingredients, it’s both a delicious staple and the perfect partner for our Reed Vineyard Chardonnay. Recently, we had the pleasure of enjoying the Reed Vineyard Chardonnay alongside a superb wild mushroom risotto as the third course of our Supper Club with Oak & Ivy, and the pairing was nothing short of exceptional.
Wild Mushroom Risotto
- 4 tablespoons extra virgin olive oil
- Fresh wild mushrooms (such as porcini or chanterelles), cleaned and chopped. Note: if wild mushrooms aren't available, you can swap these out for whatever mushrooms you can source.
- Dried porcini mushrooms (soaked in warm water)
- Onion or shallot, finely chopped
- Garlic cloves, minced
- Risotto rice (Arborio or Carnaroli)
- Dry white wine
- Hot vegetable or meat stock
- Unsalted butter
- Grated Parmesan or Pecorino cheese
- Salt and black pepper
- Fresh parsley, chopped
Method
- Prepare the mushrooms: Strain the soaked dried porcini mushrooms and reserve their soaking liquid. Heat olive oil in a frying pan until smoking, then fry the fresh and rehydrated mushrooms until very dark. Add garlic during the cooking process. Reduce the strained porcini juices in a small pan down to about one tablespoon and mix back with the mushrooms.
- Start the risotto: In a separate heavy-based pan, gently cook the chopped onion or shallot in a little oil or butter until soft.
- Toast the rice: Add the risotto rice and stir continuously until the grains are well-coated and slightly translucent.
- Add wine and stock: Pour in the white wine and let it bubble away until absorbed. Begin adding hot stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- Combine: Two to three minutes before the rice is al dente, stir in the separately prepared dark mushrooms and their reduced juices.
- Finish (Mantecatura): Remove the pan from the heat. Vigorously beat in a generous knob of butter and freshly grated Parmesan cheese. Season with salt and pepper, garnish with chopped parsley, and let it rest for a minute before serving warm.
