White Wine Mushroom Risotto
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 3 tbsp. butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 ½ cups arborio rice
  • 8 oz. baby portobello mushrooms, chopped
  • 1 cup Erath Pinot Gris
  • ½ tsp. ground dried thyme
  • ½ tsp. ground dried sage
  • Pinch of ground nutmeg
  • 6-8 cups chicken broth
  • Salt and pepper to taste
  • Prosciutto and fresh sage for topping
Instructions
  1. Heat butter in a large Dutch oven or pot. Add the onions and cook for a few minutes, then add
  2. onions and cook until fragrant. Season with salt and pepper and stir.
  3. Add the rice and cook a few minutes to toast the rice.
  4. Add the mushrooms to the pot and stir to cook, allowing the mushrooms to release their liquid.
  5. Add the Erath Pinot Gris wine and bring to a simmer, stirring frequently.
  6. Add the thyme, sage, and nutmeg and stir to combine.
  7. When the wine has evaporated add the chicken broth, a cup at a time. Stir frequently (almost
  8. constantly), and as the broth evaporates, add another cup.
  9. When you’ve added the last cup or two of broth, preheat the oven to 350 degrees Fahrenheit.
  10. Place the prosciutto on a rimmed baking sheet and bake for 10-12 minutes until crispy.
  11. If you’d like to serve the risotto with crispy sage, heat a thin layer of olive oil in a skillet. Add the
  12. sage and cook until crispy on both sides.
  13. Serve the risotto topped with crumbled crispy prosciutto and sage and a glass of Erath Pinot Gris
  14. on the side. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/white-wine-mushroom-risotto/