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Dragonette Grilled Mushroom Risotto

Featured by Dragonette Cellars in the Platinum Wine Club.
Dragonette Grilled Mushroom Risotto


A decedent and comforting meal that the whole family will enjoy. Robust flavors of the risotto come from the onion, white wine, mushrooms, cheese and fresh herbs. Make sure to pair this with the Dragonette 2014 Pinot Noir.

Yield: 6
Prep Time: 20 Minutes
Cook Time: 60 Minutes


• 1 Onion, small, peeled & finely chopped
• 2 Celery sticks, trimmed & finely chopped
• 1 pound Risotto Rice
• 1/3 cup White Wine (Pinot Gris works well)
• Sea Salt
• Black Pepper freshly ground
• 4 large handfuls Porcini Mushrooms (Shiitake, Girolle, Chestnut or Oyster), cleaned and sliced
• A few sprigs fresh Chervil, Tarragon or Parsley , leaves picked and chopped
• 1 Lemon, juiced
• 1 tsp Butter
• 1 /2 cup Parmesan Cheese, freshly grated, plus extra for serving
• 1.5 liters Organic Chicken or Vegetable stock
• 1 handful Dried Porcini Mushrooms
• Extra Virgin Olive Oil


Heat stock in a saucepan on a low simmer and place the Porcini Mushrooms in a bowl and pour in just enough hot stock to cover. Set aside for a couple of minutes until softened. Remove the mushrooms out of the stock and chop them, reserving the cooking stock

In a large pan, add Olive Oil to sauté the Onion and Celery. Slowly sauté for at least 10 minutes, turn the heat up and add the rice. Give a stir. Stir in the Chardonnay; keep stirring until the liquid has cooked into the Rice. Pour the Porcini soaking liquid through a sieve into the pan and add the chopped Porcini, a pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring to reduce the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. Put mushrooms into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, toss everything together. Take the risotto off the heat and check the seasoning carefully. Stir in the Butter and the Parmesan. You want it to be creamy add a bit more stock if you think it needs it. Put a lid on and leave the Risotto to relax for about 3 minutes.

Take your Risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of Risotto topped with some grilled dressed Mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil. Pairs really well with the Dragonette 2014 Pinot Noir.

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