John Cesano's Mushroom Risotto
Made to pair with Blue Quail Pinot Noir.
6 cups Chicken broth
3 TBS Olive oil
1 LB Portobello mushrooms, thinly sliced
1 LB White mushrooms, thinly sliced
1 TBS McFadden Farm Organic Herbes de Provence
1 whole Shallots (diced)
1 1/2 cups Arborio rice
1/2 cup Blue Quail Pinot Noir
Freshly ground black pepper to taste
Sea salt to taste
3 TBS Chives (finely chopped)
4 TBS Butter
1/3 cup Parmesan cheese (freshly grated)
- Add the Herbes de Provence herb blend to the chicken broth and warm the chicken broth, infusing the McFadden Farm Herb de Provence herb blend, in a sauce pan over low heat.
- In a large saucepan, heat 2 tbsp of olive oil over medium fire. Add the mushrooms and stir. Cook the mushroom for 5 minutes or until tender. Then remove the mushrooms including the liquid. Set it aside.
- In a frying pan, add one tablespoon of olive oil. Stir the shallots and cook for at least 1 minute. Add the Arborio rice and stir continuously for about 2 minutes to coat with oil. Pour the wine when the rice changes color to pale gold. Stir continuously until the wine has been fully absorbed by the rice. Then add half a cup of broth to the rice and stir continuously until the broth is absorbed. Continue introducing half a cup of broth while stirring the rice. Make sure the liquid is well absorbed between introductions of liquid.
- Remove the rice from the heat and add mushrooms with liquid, Parmesan, Butter and chives. Stir continuously then season with salt and pepper. Serve hot.