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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Dawson Creek Mushroom Risotto

GMWC


Ingredients

1 tablespoon Olive Oil 1/2 Onion, finely diced
1 cup Arborio Rice 2 tablespoons White Wine
3-4 cups Chicken broth or Vegetable Stock
1 cup Fresh Mushrooms, sliced and sautéed for 3-5 minutes in the butter until al dente.
3 tablespoons Grated Parmesan Cheese
2 tablespoons Fresh Herbs (such as oregano and chives), chopped
1 tablespoon Butter
To Taste— Salt & Pepper


Instructions

In a 2-3 quart sauce pan heat the oil. Add the onion and cook 2 minutes at medium heat. Add rice and stir while you sauté for 2 minutes until the rice begins to color slightly. Add White wine and cook 1-2 minutes until evaporated. Slowly begin adding stock — _ cup at a time, stirring often. Continue slowly adding the stock until you have used 2 cups. This should take 15-18 minutes. Add the mushrooms and any liquid from cooking the mushrooms. Add the remaining stock stirring constantly. When the Risotto is done it should be soft and creamy on the outside and firm on the inside. When ready, add the parmesan cheese, butter and herbs. Season to taste and serve immediately. For Presentation: Spoon Risotto in the center of plate, slice tenderloin 1/2" thick and place 2-3 slices on top of the risotto. Garnish with sprigs herbs. Serve with vegetables.



    Suggested Pairings

  1. Revolver
    2011 Cabernet Franc
    Revolver
    "The Fury"
    Napa Valley

    $45.00

    $50.00
    311 cases produced
    id: 2401
    Special
    Garagiste
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