Pinot Noir & Mushroom Risotto | Ferrari-Carano Winery
Mushroom Risotto with a glass of Pinot Noir? What else could you want! This delicious mushroom risotto is easy but yet so delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ferrari-carano.com.
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
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