Main Dish
Wild Mushroom White Wine Risotto
Balletto Vineyards
5700 Occidental Road
Santa Rosa, CA 95401
ballettovineyards.com
- RECIPE YEAR: 2024
- RECIPE BY: Brandon Parkhurst
- YIELD: Serves 6
- PAIRS WELL WITH: Balletto Vineyards Chardonnay
The rich texture of our classic risotto is not to be missed. Savor every bite of creamy rice infused with mushrooms, white wine, and parmesan cheese. It's a perfect meal on a cold winter night - especially when paired with Balletto Chardonnay.
Ingredients:
- 1 ounce Dried Morel Mushrooms
- 8 ounce Fresh Porcini or Cremini Mushrooms destem and slice thick
- 4 cups Vegetable Stock
- 6 tablespoon Unsalted Butter
- 1/2 cup Shallots chopped
- 1/2 cup Chardonnay
- 1 1/2 cups Aborio Rice
- 1/2 teaspoon Saffron Threads
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2/3 cup Freshly Grated Parmesan Cheese, plus extra
Directions:
Soak morel mushrooms for 30 minutes in 2 cups of boiling water. Remove. Reserve the liquid and add enough water to make 2 cups. Drain the morels and rinse once more. Cut into 2-3" pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside - separately. Meanwhile, remove and discard stems of the porcini mushrooms. Slice thickly and set aside. In a small saucepan, heat the chicken stock with 2 cups of reserved mushroom liquid. Simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the shallots over medium low for 5 minutes. Add the mushroom and sauté for another 5 minutes. Add the rice and stir to coat. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture along with saffron, salt and pepper. Stir and simmer over low heat until the stock is absorbed, 5-10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more stock. Continue until the rice is cooked through, but still al dente, about 20-25 minutes. When done, the risotto should be thick and creamy and not at all dry. Remove from heat, stir in the Parmesan cheese. Serve in hot bowls with extra cheese.
