Baked Magic Mushroom Risotto

Photos: Jerry James Stone

 
This recipe was created exclusively to pair with a bottle of Cline Cellar's Cool Climate Pinot Noir. I created this recipe along with five others to feature on the back label of this wine bottle. (See my winning recipe: Burnt-Honey Gnocchi in Gorgonzola Sauce.)
 
This Pinot Noir has a nice acidity to it with lots of red fruit, toffee and a minty finish. The risotto — with the mushrooms and the chocolate — highlight the wines earthier notes.

Prep time: 5 minutes  

Total time: 40 minutes  

 
Baked Magic Mushroom Risotto

Ingredients

  • 1 teaspoon olive oil
  • 1 small sweet onion, chopped (1/2 cup)
  • 1 shallot, chopped (1/4 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 cups wild mushrooms, sliced
  • 1 1/4 cup Cool Climate Pinot Noir
  • 1 1/4 cup low-sodium vegetable stock
  • 1 tablespoon dark miso
  • 1 teaspoon cocoa
  • 1 cup Arborio rice
  • 1/2 cup freshly grated Parmesan cheese
  • Dash salt to taste
Cooking directions
  1. Preheat oven to 425 degrees. garlic cloves
  2. Sweat onions, shallots and garlic with 1 teaspoon of olive in large skillet, cooking until onions are translucent. chopped onions
  3. Transfer them to a medium-sized casserole dish.
  4. Saute mushrooms in 2 tablespoons of butter, transfer to casserole.
  5. Whisk together Cool Climate Pinot Noir, vegetable stock, miso, and cocoa, transfer to casserole. Mushroom Risotto
  6. Add Arborio rice and Parmesan cheese, mix.
  7. Cover the casserole and bake at 425 degrees for about 30 minutes until rice is fully cooked but still wet.

This story was originally written for Treehugger. Copyright 2012.