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I can sincerely say that I adore rice. And Risotto is no stranger in my world. I love risottos of any kind, and I love to experiment from time to time. However, there are times when classic recipes trump some of the most creative attempts. Risotto con funghi is one of those recipes.
        
Mushroom Risotto Recipe
4 cups chicken broth, low sodium
1 1/2 tablespoons olive oil, divided
1/2 onion, diced, divided
1 garlic cloves, minced, divided
1/2 pound fresh portobello and crimini mushrooms, sliced
1 bay leaves
1 tablespoons fresh thyme, chopped
1 tablespoons fresh Italian parsley, chopped
1 tablespoons butter
Salt and pepper
2 tsps truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/4 cup dry white wine
1/4 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Heat the chicken broth in a medium saucepan
and keep warm over low heat. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5
minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside. Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the
rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
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2008 Cordero di Montezemolo Langhe Arneis
The Langhe is an area of Piedmont located in the province of Cuneo. Home of Asti, Barolo, Barbaresco, Dogliani and Neive, just to mention the most known villages, it is without a doubt the most important wine growing region of Piedmont. Arneis is an ancient local white grape historically known as Nebbiolo Bianco, probably because it used to be blended to Nebbiolo, in order to soften its austere flavor. Being Piedmont a red wine region, only in the early 70s, when the consumers began to drink more white wines, some local producer tried to make wine with 100% Arneis. Today it is made in the DOCG Roero Arneis, and in the DOC Langhe Arneis, the latter being the one with more body.
This wine has been fermented in stainless steel vats; left on lees for about one month for malolactic fermentation, then drawn off and allowed to clarify naturally in stainless steel tanks. Finally, aged for two months in the bottle before release.
Tasting notes:
Straw color. Ripe pear, roasted almond, flint and flowers on the nose. Full bodied, dry and silky on the palate. Flavors of pear, lemon, minerals and a little bitterness are followed by a medium acidity and an aftertaste of honey suckle (retail $14.99 - AVIN6952394965783).

 


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