Recipe: Baked Magic Mushroom Risotto
Paired with our chosen pinot noir, this risotto — with the mushrooms and the chocolate — highlights the wine's earthier notes.
Tue, Dec 18, 2012 at 04:17 PM
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
- 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
- Preheat oven to 425 degrees.
- Sweat onions, shallots and garlic with 1 teaspoon of olive in large skillet, cooking until onions are translucent.
- Transfer them to a medium-sized casserole dish.
- Saute mushrooms in 2 tablespoons of butter, transfer to casserole.
- Whisk together Cool Climate Pinot Noir, vegetable stock, miso, and cocoa, transfer to casserole.
- Add Arborio rice and Parmesan cheese, mix.
- 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.