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Les Collines Syrah Pairings

Mushroom Risotto

Serves 4-6
Ingredients 
    
    8 cups chicken broth, low sodium
    3 tablespoons olive oil, divided
    1 onion, diced, divided
    2 garlic cloves, minced, divided
    1 lb fresh portobello and crimini mushrooms, sliced (morel mushrooms can be added or 
    substituted if available)
    2 bay leaves
    2 tablespoons fresh thyme, chopped
    2 tablespoons fresh Italian parsley, chopped
    2 tablespoons butter
    Salt and Pepper
    1 tablespoon truffle oil
    1 ounce dried porcini mushrooms, wiped of grit
    2 cups Arborio rice
    ½ cup dry white wine
    ½ cup fresh parmesan cheese, grated
    truffle oil, for garnish  
    Fresh Italian parsley, for garnish

Directions
  • Heat the chicken broth in a medium saucepan and keep warm over low heat
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add ½ onion and 1 clove garlic, cook, stirring until translucent, about 5 minutes
  • Add fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper
  • Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside
  • Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining ½ onion and garlic clove. add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated
  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring until the rice has absorbed the liquid. 
  • Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. 
  • Transfer the mushrooms to the rice mixture. Stir in parmesan cheese, cook briefly until melted. 
  • Top with a drizzle of truffle oil and chopped parsley before serving