Wild Mushroom Risotto
Creamy risotto with browned mushrooms, parmesan and thyme.
- Time
- 45 min
- Serves
- 3
- Skill
- Medium
- Heat
- None
- Diet
- Vegetarian
Pairing at a glance
The pairing logic
Earthy umami loves wines with age and savoury character: Nebbiolo, Burgundy and nutty fino.
DRINK WITH THIS
Wine
Gaja Barbaresco
Full-bodied dry red · Barbaresco · 14.0%
Earthy, truffled Nebbiolo is a classic partner.
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Louis Jadot Gevrey-Chambertin
Medium-bodied dry red · Côte de Nuits · 13.0%
Forest-floor Pinot Noir echoes the mushrooms.
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Tío Pepe Fino
Dry fortified · Fino Sherry · 15.0%
Nutty, savoury fino mirrors browned mushrooms.
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Louis Jadot Puligny-Montrachet
Dry white · Côte de Beaune · 13.0%
Creamy Chardonnay flatters the rice.
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Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 3
Method · prep 15 min · cook 30 min
- 1
Brown the mushrooms in oil on high heat until golden, season and set aside.
- 2
Soften onion in butter, add the rice and toast 2 minutes, then add the wine.
- 3
Add hot stock a ladle at a time, stirring, for about 18 minutes until creamy but al dente.
- 4
Fold in mushrooms, parmesan and butter, rest 2 minutes and finish with parsley.
Cook’s tipWarm stock keeps the rice cooking evenly.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.