White Wine Mushroom Risotto

This recipe for white wine mushroom risotto is sponsored by Erath Wines. Thank you for supporting the brands that support For the Love of Gourmet.

It’s comfort food season! And there is nothing more comforting that a creamy risotto. Risotto has a reputation for being fussy and difficult, but that’s not the case at all. Simple ingredients like butter, white wine, mushroom, and arborio rice come together with herbs and aromatics for a dinner that’s easy yet impressive. Served with a green salad and a glass of chilled Erath Pinot Gris, you’ve got a meal that’s equally perfect for serving friends and cozying up on the couch with Hallmark movies.

First, melt your butter and add the onions and garlic. Then we’re going to add the arborio rice to toast it. One of the keys to a good risotto is to season with salt and pepper as you go, so add a little bit of each here. After the rice is toasted, add the white wine. Allow it to reduce, then add in your mushrooms. The next part of a good risotto is lots and lots of stirring; you should be stirring almost constantly. Add chicken broth, one cup at a time, stirring almost constantly until the broth is absorbed. A good risotto is nice and creamy without adding any cheese, and you get that by the continuous stirring to release the starches from the rice. Of course, a little parmesan is delicious in a risotto, but you shouldn’t need it to get the creaminess.

I love using Erath’s Pinot Gris for this recipe. White wine is key for this mushroom risotto and the Pinot Gris is great for cooking the risotto and for drinking alongside it. With notes of green melon, white stone fruit, and Meyer lemon, the Pinot Gris is crisp and delicious and a wine that will become standard in your home. Go ahead and pour a glass while you’re stirring your risotto and waiting for your prosciutto and sage to crisp up. Put on some music and throw together a salad. We’re making comfort food and even the chilliest evening won’t damper the mood. I hope you enjoy this mushroom risotto as much as I do!

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White Wine Mushroom Risotto

Cuisine: Comfort Food

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

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

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!