White Wine Mushroom Risotto
Cuisine: Comfort Food
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 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
- Heat butter in a large Dutch oven or pot. Add the onions and cook for a few minutes, then add
- onions and cook until fragrant. Season with salt and pepper and stir.
- Add the rice and cook a few minutes to toast the rice.
- Add the mushrooms to the pot and stir to cook, allowing the mushrooms to release their liquid.
- Add the Erath Pinot Gris wine and bring to a simmer, stirring frequently.
- Add the thyme, sage, and nutmeg and stir to combine.
- When the wine has evaporated add the chicken broth, a cup at a time. Stir frequently (almost
- constantly), and as the broth evaporates, add another cup.
- When you’ve added the last cup or two of broth, preheat the oven to 350 degrees Fahrenheit.
- Place the prosciutto on a rimmed baking sheet and bake for 10-12 minutes until crispy.
- If you’d like to serve the risotto with crispy sage, heat a thin layer of olive oil in a skillet. Add the
- sage and cook until crispy on both sides.
- Serve the risotto topped with crumbled crispy prosciutto and sage and a glass of Erath Pinot Gris
- on the side. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/white-wine-mushroom-risotto/
3.5.3251