Pellegrini Wild Mushroom Risotto

Featured by Pellegrini Wine Company in the Platinum Wine Club.
Pellegrini Wild Mushroom Risotto

Description

A delicious recipe by Pellegrini Wine Co.! Make sure to pair it with the Pinot Noir that arrived in your recent wine of the month club shipment!

Yield: 3 - 4
Prep Time: 10 Minutes
Cook Time: 45 Minutes

Ingredients


• 3 tablespoons butter
• 2 shallots, minced
• 6 ounces golden chanterelles or other similar wild mushrooms, cleaned and broken into medium pieces
• Kosher salt
• White pepper in a mill
• 1/2 cup dry white wine
• 6 cups chicken or duck stock, preferably homemade
• 1/2 star anise
• 2 pancetta slices (preferably dry cured), cut in 1/2-inch crosswise slices
• 1 1/2 cups Vialone Nano or Carnaroli rice
• 3 ounces Parmigiano-Reggiano or Vella dry jack, grated
• Black pepper in a mill
• 3 tablespoons minced fresh Italian parsley
• 2 teaspoons fresh tarragon, optional

Instructions


1. Melt 2 tablespoons of the butter in a medium saute pan set over medium low heat, add half the shallots and saute until limp and fragrant, about 7 minutes. Add the mushrooms, toss, season with salt and white pepper, add the wine and cover. Simmer for 5 minutes, uncover, increase the heat to high and cook until the wine is nearly complete reduced. Set aside.

2. Pour the stock into a saucepan, add a cup of water and bring to a boil; reduce the heat to very low and add the star anise.

3. Set a deep saute pan or wide saucepan over medium heat, add the bacon and saute until the bacon releases its fat. Pour off all but 2 tablespoons of the fat, return the pan to the heat, add the remaining tablespoon of butter and the remaining shallots and saute until limp and fragrant, about 7 minutes. Add the rice and cook, stirring constantly in a circular motion, until the rice turns opaque, about 2 minutes.

4. Add 1/2 cup of stock and stir until it is absorbed by the rice, adjusting the heat as needed so that the liquid boils but does not evaporate before the rice can absorb it.

5. Continue adding stock, 1/2 cup at a time, and stirring constantly until the rice triples in volume and is nearly tender. Continue to stir and add stock 1/4 cup at a time until the rice is completely tender but not mushy; there should be just a bit of resistance in each grain.

6. Fold in the mushrooms and the cheese, taste, correct for salt and season with several generous turns of black pepper. Set aside a bit of parsley for garnish and stir the rest into the risotto, along with the tarragon, if using. Remove and discard the star anise and quickly stir the remaining stock into the risotto. Immediately ladle risotto into soup plates, garnish with a little parsley and serve immediately.


Recipe provided by Pellegrini Wine Company



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