Wild Mushroom Risotto
Make it a Moment
Paired with Cabernet Franc Creamy, comforting, and deeply savory, this wild mushroom risotto is a simple dish meant for slow evenings and shared tables. Earthy mushrooms and gentle aromatics come together in a way that feels generous without excess, perfect as we begin to think more intentionally about the meals we prepare and enjoy.
Ingredients
Directions
Warm the vegetable broth in a saucepan over low heat and keep it gently simmering.
In a wide pan, heat olive oil and 1 tablespoon butter over medium heat. Add mushrooms and cook until browned and tender, about 6–8 minutes. Season lightly with salt, then remove from the pan and set aside.
In the same pan, add the remaining tablespoon of butter. Sauté the shallot until soft and translucent, about 2–3 minutes. Add garlic and cook just until fragrant.
Stir in the Arborio rice, coating each grain in the butter and aromatics. Cook for 1–2 minutes, until the edges of the rice look slightly translucent.
Pour in the white wine and cook, stirring, until fully absorbed.
Begin adding warm broth, one ladle at a time, stirring gently and allowing each addition to absorb before adding the next. Continue until the rice is creamy and tender with a slight bite, about 18–22 minutes.
Stir the cooked mushrooms back into the risotto, then fold in the Parmesan cheese. Season with salt and pepper to taste.
Serve immediately, finished with additional Parmesan, fresh herbs, and a drizzle of olive oil if desired.
Why this pairing works: This risotto pairs beautifully with a glass of Cabernet Franc, whose bright red fruit and subtle spice lift the earthiness of the mushrooms while complementing the dish’s creamy texture.