Recipe: Mushroom Risotto–pairs with Blackbird or Pinot Noir

Serves 2 as a main course or 4 as a side dish

3 ½ c. beef or vegetable broth

¼ c. dry red wine (Silver Thread Pinot Noir or Blackbird recommended)

2 T. light olive oil

½ lb. sliced mushrooms (any variety)

1 c. Arborio rice

¼ c. parmesan cheese

1 T. black truffle-infused olive oil, if desired

1/4 c. frozen peas, cooked, for garnish, if desired

1 T. chopped flat leaf parsley for garnish, if desired

1.)  Heat broth and wine to simmering in a medium pot on medium-high heat.

2.) Heat oil in a skillet on medium heat.  Add mushrooms and sauté, stirring frequently, 5-8 min. until browned and slightly crispy.  Remove mushrooms from skillet and reserve on a plate nearby.

3.) Add risotto to skillet; cook and stir 2 min.  Reduce heat to medium-low.  Add one-third of the simmering stock, constantly stirring with wooden spoon.  Continue cooking until all liquid is absorbed.  Repeat twice, adding one-third of the stock and stirring constantly until stock is absorbed and mixture is creamy after each addition.

4.) Stir in cheese and mushrooms; season to taste with salt and pepper.  Garnish with a drizzle of black truffle oil, peas and parsley, if desired.