Wild Mushroom Risotto


February – Portuguese Aragones Cabernet Sauvignon

Wild Mushroom Risotto

Yield: 4 Servings



● ½ cup wild mushrooms
● 2 ¾ tbsp unsalted butter
● 1 ¾ cups chicken stock
● ½ small onion, finely chopped
● ½ cup Arborio rice
● 3 tbsp dry white wine
● ½ tbsp parmesan cheese, grated
● 1 tbsp parmesan cheese, shaved


In a small sauté pan, melt half the butter over medium heat. Add the wild mushrooms and sauté until tender; set aside.
In a medium sized pot, bring the stock to a simmer.
Melt the remaining butter over medium heat in a large, heavy saucepan. Add the onion and sauté gently until soft and translucent; do not brown.
Add rice to the onion and butter. Stir well until all grains are coated in butter.
Add wine and stir until it is all absorbed.
Add the stock to rice, ½ cup at a time, stirring until each cup of stock has been absorbed.
Once all the stock has been used and rice is al dente, remove from heat and stir in the sautéed mushrooms and parmesan cheese.
Garnish with shaved cheese and serve immediately.

Pair with: Portuguese Aragones Cabernet Sauvignon


Wild Mushroom Risotto