Risotto con Funghi e Cabernet
by Executive Chef Carlo Cavallo
This flavorful risotto is a perfect accompaniment for your best meat dishes or can be served as a main dish. This is a highly versatile dish that can be served any time of year.
Pairing: Cabernet Sauvignon
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 of chopped parsley
1/2 bunch of 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.
Portion risotto into four warmed serving plates, serve with extra cheese.
Chalk Hill Culinary Tour & Tasting
Tour the vineyards, our serene culinary garden, and then to the conservatory to enjoy a sit-down tasting of a selection of wines paired perfectly with small bites. For reservations, email us at Experiences@chalkhill.com
Cabernet Sauvignon - Featured
Aromas and flavors of dark chocolate covered cherries, blackberry, baking spice and espresso. This wine has great complexity and beautiful expressive aromatics.
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