Mushroom Risotto

This Mushroom Risotto is a luxurious yet comforting dish that highlights the deep, earthy flavors of mushrooms layered into a creamy, velvety rice base. It begins with searing a medley of mushrooms until golden and caramelized, coaxing out their natural umami. The Arborio rice is slowly cooked in warm stock, absorbing liquid bit by bit to achieve the classic silky texture. A splash of red wine adds depth and richness, while Parmesan and butter bring balance, creaminess, and just the right touch of indulgence. Finished with the option of truffle oil or fresh thyme, it’s an elegant plate that feels both rustic and refined — perfect for cozy evenings or paired beautifully with a glass of Cabernet Sauvignon.

Suggested Pairing: 2022 Adaptation Cabernet Sauvignon, Napa Valley

Mushroom Risotto Recipe

Mushroom Risotto

Creamy Arborio rice gently cooked with seared mixed mushrooms, red wine, warm stock, and Parmesan. Rich, savory, and classically comforting.

Suggested Pairing: 2022 Adaptation Cabernet Sauvignon

Ingredients

  • 1 cup Arborio rice
  • 2½–3 cups mushroom or vegetable stock (kept warm)
  • 1 cup mixed mushrooms (cremini, shiitake, or portobello), sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot or small onion, minced
  • 2 garlic cloves, minced
  • ½ cup Cabernet Sauvignon (or other dry red wine)
  • ½ cup freshly grated Parmesan cheese
  • Salt & pepper, to taste
  • Optional: drizzle of truffle oil or sprinkle of thyme

Instructions

Sear the Mushrooms

  1. Heat 1 tbsp butter and olive oil in a large pan.
  2. Sear mushrooms until golden; season with salt. Remove and reserve.

Sauté Aromatics

  1. Reduce heat to medium. Add shallot and garlic; cook until translucent.

Toast the Rice

  1. Stir in Arborio rice; toast 1–2 minutes until edges look translucent.

Deglaze with Wine

  1. Pour in the Cabernet; stir until absorbed.

Slowly Add Stock

  1. Add warm stock ½ cup at a time, stirring often.
  2. Continue until rice is creamy and al dente (18–22 minutes).

Finish the Risotto

  1. Stir in mushrooms, remaining butter, and Parmesan.
  2. Adjust seasoning. Optional: drizzle truffle oil or sprinkle thyme.

Tip: Keep stock hot but not boiling for best texture.

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