WINE & FOOD AFFAIR RECIPES

Main Dish

Mushroom and Winter Squash Risotto

Pedroncelli Winery

1220 Canyon Road
Geyserville, CA 95441
pedroncelli.com

This recipe recalls my childhood when my Italian grandmother made risotto for Sunday dinner with the family. The deep and comforting flavors of this dish are classic and timeless. Paired with our Reserve Sauvignon Blanc, the combination takes the dish to another level of deliciousness.

Ingredients:
  • 6 tablespoons Extra Virgin Olive Oil
  • 1.5 pounds Mixed Mushrooms Cleaned and Chopped
  • 1 pound Winter Squash Peeled and Diced
  • 3/4 teaspoon Sea Salt
  • To Taste Freshly Ground Black Pepper
  • 1 medium Yellow Onion Chopped
  • 2 cloves Garlic Finely Chopped
  • 1 tablespoon Fresh Thyme Leaves Cleaned
  • 1 1/2 cups Uncooked Arborio Rice Rinsed
  • 2/3 cup Pedroncelli Sauvignon Blanc
  • 5 cups Warmed Vegetable Broth Approximately--low sodium preferred
  • 1/2 cup Pecorino or Parmesan Cheese Grated; plus more for serving
  • Fresh Parsley Chopped, for garnish

Receipe Directions:

Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet 
over medium heat. Add the mushrooms, ½ teaspoon of the salt, and 
several grinds of pepper and toss to coat. Cook, stirring only occasionally, 
for 8 minutes, or until soft and browned. Remove from the pan and set 
aside. Work in batches if necessary.


Add 2 tablespoons of the olive oil to the pan and heat to medium high. Add winter squash and toss to coat. Cook, stirring occasionally for 8-10 minutes until softened and slightly browned. Remove from pan and set aside.

Wipe out the pan and return it to the heat. Add the remaining 2 
tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. 
Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the 
garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and 
cook for 1 to 3 minutes, or until the wine cooks down.


Add the broth ¾ cup at a time, stirring constantly and allowing each 
addition of broth to be absorbed before adding the next. With the final 
addition of broth, stir two-thirds of the sautéed mushrooms and all of the squash into the risotto. 

Cook until the risotto is creamy and the rice has a slight al dente bite. Stir 
in the cheese and season to taste.
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese.