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Wild Mushroom Risotto

Wild Mushroom Risotto
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 9 1/2 tbsps Butter
  • 1 1/2 lbs Fresh Wild Mushrooms
  • 7 cups Low-Salt Chicken Broth
  • 1 tbsp Olive Oil
  • 3/4 cup Leeks, Chopped
  • 1 1/4 cups Arborio Rice
  • 1/4 cup Dry White Wine
  • 1/4 cup Dry Vermouth
  • 1/4 cup Parmesan, Grated

Pairing Notes: Mushrooms bring out the earthiness of the Floodgate Vineyard Pinot, while the fruit on the palate helps balance the flavors.

Chef’s Tip: We like using whatever fresh mushrooms are in season: porcini, chanterelle, oysters, shitake, cremini. We found that the texture and taste weren’t as good when we used dried mushrooms.

Recipe link

Recipe by Lori De Mori and photo by Nigel Cox, courtesy of Bon Appétit via, Wild Mushroom Risotto