Pinot Noir & Mushroom Risotto | Ferrari-Carano Winery

Ingredients

• 2 tablespoons olive oil
• 2 cups Carnaroli or Arborio Rice
• 1 cup yellow onion, minced
• 1 tablespoon garlic, peeled and minced
• 1 cup Ferrari-Carano Pinot Noir, reduce to ½ cup
• 3½ cups mushroom stock, hot
• 3½ cups chicken or roasted vegetable stock, hot
• 1 pound Brown Clamshell mushrooms, roasted
• To taste Kosher Salt
• To taste black pepper, freshly ground
• ½ cup Valley Ford Estero Gold Cheese, grated
• ½ cup Vella Dry Jack Cheese, grated
• 2 tablespoons Italian parsley, finely chopped
• 1/3 cup butter, ½” dice