Wild Mushroom Risotto

Syrah is my go-to holiday wine.  It's perfect for sipping over a long meal as it evolves in the glass.  A great pairing for the 2022 Syrah is a classic mushroom risotto.  The savory, umami notes of the mushrooms are a great companion to this deep, earthy wine.  I recommend finishing it off with a splash of cream sherry.  It highlights the nuttiness of the rice.

Serves 4

INGREDIENTS

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 cup dried wild mushrooms, rehydrated in stock

• 2/3 cup shallots, minced

• 1 medium onion, minced

• 1 1/2 cups Arborio rice

• 1/2 cup dry sherry

• 2 cloves garlic, minced

• 5-6 cups stock

• 1 cup spinach, chopped

• 1/2 cup Asiago cheese

• Ground black pepper, to taste

DIRECTIONS

Step 1

Heat 2 tablespoons butter and 2 tablespoons olive oil in small skillet, add mushrooms and cook for 3 minutes. Seaosn with pepper, reserve and set aside.

Step 2

In a large saucier, heat remaining oil and butter. Add shallots and onion and sauté over medium heat until translucent, about 5 minutes. Stir in rice and cook over medium heat until translucent. Stir in sherry and add garlic and cook until liquid is absorbed.

Step 3

Add the reserved mushroom liquid and stock, one cup at a time while continuously stirring. Each cup must be absorbed before the next is added. With the final cup of stock, stir in spinach. Finished risotto should be firm to the bite, yet creamy. Remove from heat and stir in mushrooms and cheese. Season with pepper.