Pinot Noir & Mushroom Risotto
Mushroom Risotto with a glass of Ferrari-Carano Pinot Noir? What else could you want! This delicious mushroom risotto is easy but yet so delicious.
Heat the chicken and mushroom stock and reserve.
In a large pot or sauté pan on medium to high heat, add the olive oil. Toast the rice for 2 – 3 minutes then add onion, sweat the mixture for another 4 – 5 minutes and add the garlic. Deglaze with the pinot noir reduction, then immediately add about 2 cups of stock. Continually stir adding more stock as it is absorbed into the rice. This process will take 20 – 25 minutes. When all stock is incorporated, add ½ the roasted mushrooms, both cheeses, chopped parsley and the butter.
Remove from the heat, adjust seasoning with salt and pepper.
Scoop into serving dish and add remaining mushrooms for garnish.