Mushroom & Kale Risotto | A Finger Lakes Wine Country Recipe
www.fingerlakeswinecountry.com
A simple and satisfying risotto for dinner, made and enjoyed with Finger Lakes cider, helps calm the busyness of early autumn.
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Ingredients
- 7 oz. wild mushrooms
- 4 oz. kale leaves, finely chopped
- 8 TBSP (1 stick) unsalted butter, divided
- 5 cups vegetable stock
- 1 medium onion, finely chopped
- 1-1/2 cups arborio rice
- 1 cup Eve's Cidery Albee Hill still dry cider
- 4 TBSP freshly grated Parmesan cheese
- 3 TBSP fresh lemon juice (about 1 lemon)
- (To taste) Kosher salt and freshly ground pepper
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