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Featured by Hanna Winery in the Gold Wine Club.


Warm and inviting, this risotto recipe is flavorful, cheesy and topped with parsley. Pair this with a Cabernet Sauvignon.

Yield: 4 - 6
Prep Time: 40 Minutes
Cook Time: 65 Minutes


• 6 oz. porcini mushrooms, dried
• 6 cups chicken stock, hot
• 8 T. butter
• 1 yellow onion, cut in 1/2 in. squares
• 4 leaves sage, fresh
• 2 cups Arborio rice
• 3/4 cup Chardonnay
• 3 T. Italian parsley, chopped
• 3/4 cup Romano cheese


Soak porcini in 2 cups of lukewarm water for 1/2 hour. Drain and reserve liquid. Melt 6 tablespoons of the butter. Add onion and sage leaves; sauté until just golden. Add rice and sauté. Pour in wine; add mushrooms.

Once liquid has been absorbed add first cupful of hot chicken stock. Stir consistently until absorbed, but never dry. Continue adding stock and stirring until rice is almost tender. Remove pot from flame and swirl in parsley, cheese and remaining 2 tablespoons butter.

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