Main Dish
Truffle-Scented Risotto with Porcini Mushrooms, Roasted Shallots and Parmesan
West Wines
1000 Dry Creek Road
Healdsburg, CA 95448
westwines.com
- RECIPE YEAR: 2015
- RECIPE BY: Ken Rochioli Catering
- YIELD: Serves 6
- PAIRS WELL WITH: West Tuscan Cuvée
I asked Ken Rochioli to create a dish to pair with our Tuscan-style blend of Cabernet Sauvignon and Sangiovese, the West Tuscan Cuvee. In this risotto, he has incorporated a number of Italian ingredients, including truffle, porcini mushrooms and Parmesan cheese.
Ingredients:
- 1/4 pound shallots
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons unsalted butter
- 1 3/4 cups sliced fresh porcini mushrooms
- 1/2 cup chopped yellow onions
- 1 1/2 cups Arborio rice
- 3/4 cup ground dried porcini mushrooms
- 1 tablespoon chopped fresh thyme or 1/2 tablespoon dried thyme
- 1/2 cup white wine
- 4 to 5 cups chicken or vegetable stock, heated until hot
- 3/4 cup grated Parmesan cheese
- 1/4 cup minced fresh chives
- White or black truffle oil for drizzling
Directions:
Preheat the oven to 350°F. Trim the ends off the shallots. Peel off and discard the outer brown layer. Cut the shallots in half, coat with 1 tablespoon of the olive oil, and season lightly with salt and pepper. Wrap the shallots loosely in a piece of aluminum foil and roast for 65 minutes. Keep them wrapped in the foil until ready to serve. In a large sauté pan over medium heat, melt the butter with the remaining 2 tablespoons olive oil. Add the fresh mushrooms and onions and cook, stirring frequently, for 2 to 3 minutes. Add the rice, ground mushrooms and thyme and cook, stirring frequently, for 4 to 5 minutes. Carefully add the wine (it may steam up when poured into the hot pan) and simmer until evaporated. Start adding the hot stock 1/2 cup at a time and slowly stir until almost evaporated before adding more. Cook until the rice is al dente (tender but firm to the bite). Stir in the cheese. Serve the risotto very hot in soup bowls. Garnish with the roasted shallots and chives, and drizzle truffle oil on top.
