Hearty Mushroom Risotto
- 1 lb cremini, portobello, or shitake mushrooms, sliced
- 2 tbsps Lucca Extra Virgin Olive Oil
- 1 small onion, finely diced
- 1 1/2 cups Arborio rice
- 2 cloves garlic, minced
- 1/2 cup dry white cooking wine
- 4 cups chick stock
- 1/2 cup grated parmesan cheese (plus more for garnish)
- 2 tbsps butter
- salt and freshly ground pepper, to taste
- 1 tbsp freshly chopped thyme/parsley (garnish)
1. Sauté the Mushrooms
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add mushrooms, season with salt and pepper, and cook for 5–7 minutes until browned.
Remove from the pan and set aside.
2. Start the Risotto
In the same pan, heat 1 tbsp Lucca Extra Virgin Olive Oil over medium heat.
Sauté the onion for 3–4 minutes until translucent. Add garlic and cook for 1 more minute.
3. Toast the Rice
Stir in the Arborio rice and toast for 1 minute.
(Optional) Deglaze with white wine, stirring until absorbed.
4. Incorporate Stock
Gradually add warm stock, ½ cup at a time, stirring frequently and letting the liquid absorb before adding more.
Continue for 18–20 minutes until rice is al dente.
5. Combine & Finish
Stir in cooked mushrooms, butter, and Parmesan.
Season with salt and pepper. Garnish with fresh thyme or parsley, if desired.
Pairing & Serving Suggestion
Serve this creamy, earthy risotto with a glass of our Cinque Terra Red Blend. Its bold, nuanced flavors complement the richness of the dish, creating a perfect pairing for cozy nights or gourmet gatherings. Buy Sanger Family wines online to experience this pairing at home.
