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Risotto with Roasted Shallots, Portobello Mushrooms,
Radicchio and Parmesan Cheese
Adapted by permission from The Wine Lovers' Cookbook* by Sid Goldstein
Wine Recommendation: Deaver Vineyards Sierra Foothills Pinot Noir*
Alternative Wine Recommendation: Deaver Vineyards Sierra Foothills Chardonnay*
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The earthy, slightly bitter flavors of this risotto are heightened by the forward fruit and similar earth notes of the Pinot Noir. Interestingly, this dish matches equally well with Chardonnay, providing a pleasing textural connection to the wine. |
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Ingredients: Method: Preheat oven to 350 degrees F. Trim ends of shallots. Peel off outer brown layer and discard. Halve shallots, coat with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Wrap shallots loosely in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve. In a large saute pan over medium heat, heat remaining olive oil and butter. Add mushrooms and onion and saute for 2 to 3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4 to 5 minutes, stirring frequently. Carefully add wine (it may steam up when poured into hot pan) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated. Cook until al dente. Stir in radicchio and tomatoes. Cook for 1 to 2 minutes to wilt radicchio slightly. Stir in Parmesan cheese. Serve very hot in soup bowls, garnished with shallots and minced chives. Serves 6 as an appetizer or 4 as an entree. Tested by Kristi Santens *Highlighted Items are available in our online store
8 ounces whole shallots
3 tablespoons olive oil
Kosher salt and ground black pepper
1 tablespoon unsalted butter
1/2 pound Portobello mushrooms, diced (about 2 cups)
1/2 cup chopped yellow onion
1-1/2 cup Arborio rice
1 tablespoon chopped fresh thyme (1/2 tablespoon dried)
1/2 cup Deaver Vineyards Sierra Foothills Chardonnay*
4-5 cups hot chicken stock
1-3/4 cups loosely packed chopped radicchio
1 cup seeded, chopped tomatoes
3/4 cup grated Parmesan cheese