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Risotto con Funghi e Cabernet
by Executive Chef Carlo Cavallo

This robust beef bourguignon is perfect meal for this cooler time of year, and pairs exquisitely with a big bold Cabernet.

Pairing: Cabernet Sauvignon

Servings: 4


3 1/2 cups chicken stock, hot

1/2 ounce dried porcini, broken into pieces

1/4 cup extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice

2 cups Arborio or Carnaroli rice

1/2 cup Cabernet Sauvignon

1/2 pound fresh Shiitake mushrooms, thinly sliced

4 tablespoons (1/2 stick) unsalted butter

1 bunch chopped parsley

1/2 bunch julienne basil

1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling


In a saucepan, begin heating the chicken stock with the dry porcini pieces. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent, add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Stir the wine into the rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, stirring until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock, add the freshly sliced shiitake mushrooms. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes more. Stir in the butter, herbs and cheese until well mixed.  

To Serve:
Position risotto into four warmed serving plates, serve with extra cheese.

Risotto con Funghi e Cabernet

Print Recipe




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