PINOT NOIR & PORCINI RISOTTO
- 11 March 2019
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The earthy notes of our 2016 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. Do try it!
1,5 litre vegetable or mushroom stock
½ medium onion, chopped
3 cloves garlic, chopped
10 ml extra virgin olive oil
500 g Arborio risotto rice
250 ml white wine
2 sprigs of thyme
250 ml chopped assorted porcini
50 g butter
50 g Grana Padano Parmesan, grated
20 ml cream
20 ml chopped parsley
Salt and freshly ground black pepper
Heat stock until it reaches a slow simmer.
Sweat the onions and garlic in the olive oil until they become translucent at a moderate temperature. Add the risotto rice and stir, to coat evenly with the olive oil.
Deglaze with white wine and allow the liquid to be absorbed. Once the alcohol in the wine has cooked out, reduce pan heat to low.
Add one ladle of hot stock at a time and stir continually until each ladle is absorbed by rice.
Continue until the grains of rice are cooked.
In a different pan, over high heat, fry the mushrooms in some olive oil and butter for roughly 2 minutes or until they are cooked. Then drain the excess oil and water from the cooked mushrooms and add to the risotto.
To finish the risotto: add the last ladle of stock and allow to be absorbed, then add the cream, butter and Parmesan (off the heat) and incorporate.
Finally, add the chopped parsley and truffle oil. Serve in a warm bowl. Remember the Culinaria Pinot Noir!