Herbed Mushroom Risotto
Classic Risotto with Sautéed Mushrooms and Basil Pesto
Our risotto is made the old school way by first lightly cooking onions in olive oil. We then add the rice, coating all the grains and then add white wine. While gently stirring, we slowly add the hot mushroom stock to achieve a creamy and yummy consistency. Finally the basil pesto and sautéed mushrooms are added.
Arborio Rice, Cremini Mushrooms, Onion, White Wine, Extra Virgin Olive oil, Nutritional Yeast, Garlic, Sweet Rice Flour, Walnuts, Basil, Kosher Salt, Thyme, Black Pepper Contains: Walnuts. Sulfites.
My second trip to Italy was to Veneto in 2003. I was completely blown away by a truffled mushroom risotto like I’d never had before. It was served in the wine cellar of Anitca Bottega Del Vino after a day at the Vinitaly Expo. Va bene.
There’s a belief that since risotto traditionally is served as a first course, it should be paired with a white wine. Our mushroom risotto, if eaten on a mountain top, may be the only course served. The mushrooms give the rice an earthy quality that pairs very well with a red. A Pinot Noir will gladly go hand in hand with this dish, nicely transported in a Platypus for easy in and out.