Wild Muschroom Risotto and Poet's Corner Cabernet Sauvignon

The Perfect Pairing for Your Next Meal

This recipe for wild mushroom risotto is a perfect match for Poets Corner Cabernet Sauvignon. The intense and complex flavors of the wine, with its notes fo red berry fruits, cocoa powder, sasparilla, leather, spice, and vanilla, beautifully compliment the rich and creamy texture of the risotto. The subtle minerality and mouthwatering acidity of the wine also help to blance the dish’s umami flavors, making it a well-rounded and satisfying pairing.

The earthy and savory flavors of the wild mushrooms in the risotto bring out the fruity notes in the wine, while the parmesan cheese adds a hint of saltiness that enhances its complexity. Together, the risotto and Poets Corner Cabernet Sauvignon create a luxurious and indulgent dining experience that is sure to delight your taste buds. This pairing is perfect for a special occasion, a romantic dinner, or simply when you want to treat yourself to a delicious and sophisticated meal.

Wild Mushroom Risotto 

Serves 6


1 qt mushroom stock
water, as needed
2 lbs mushrooms, sliced (our favorites include maitake, nameko and oyester)
olive oil
1 ea yellow onion, minced
1 head garlic, minced
1/2 c dry white wine
1 1/2 c Arborio rice
4 tbs butter
1 c parmesan cheese, finely grated with a microplane 
kosher salt, to taste
black pepper, to taste
microgreens (optional) to garnish

Tools Needed:
chefs knife
cutting board
1 sheet pan
mixing bowl
1 large cast-iron skillet or sauté pan with 4" sides or a dutch oven
1 wooden spoon or heat-proof spatula
1 microplane
tasting spoons
serving bowls


Bring mushroom stock to a low simmer over the stove and hold for later use. 

Using a dry fry method, begin to sautee mushrooms in in a cast iron or nonstick pan without oil. This method allows the mushrooms to cook in their own juices, leading to a more concentrated flavor. Once the mushrooms begin to brown (about 5-10 min), add a bit of oil or butter to achieve a crispy exterior and season them to taste. Set a side on a sheet pan lined with paper towels for future use. 

While your mushrooms are cooking, mince onion until the pieces are approximately the size of a grain of rice. Mince garlic and set aside.

In a large cast-iron skillet, heavy sauté pan or dutch oven, heat approximately 2 tablespoons olive oil until you see a slight ripple indicating the oil is hot. Add minced onions, season with salt and sweat over medium heat until translucent and completely soft (taste the onions to make sure they are soft. Nobody likes crunchy onions in risotto). Do not brown your onions! Once onions have cooked, turn the heat to low, add garlic, season and stir until fragrant. Add Arborio rice and stir to coat with oil. Keep on stirring to parch the rice – do not brown the rice!

When the rice has taken on a slightly translucent appearance (approximately 2-3 minutes), add the wine and stir continuously. Tip: Make sure to rub your spatula across the bottom of the pan to pick up any bits of fond from cooking the onions and garlic! Reduce wine while stirring gently until fully absorbed. 

Adding 1/2 c of stock at a time, gently but continuously stir the rice until all the liquid has been absorbed. This process may use more than 1 qt of stock – if you need more liquid, water can be used to finish the cooking process.  Note: The continuous stirring, along with the slow additions of liquid, is what creates the creamy texture Risotto is known for. Don't rush this step, and don't leave your pan unattended. Taste the rice throughout this process to test for doneness and season as needed. Rice should be al dente. 

Add butter and parmesan and stir until fully incorporated. Add mushrooms, reserving a few of each variety for garnish. Taste and season as needed.

To serve, garnish with a bit of the reserved mushrooms, a bit of freshly grated parmesan and herbs (optional). We picked up some wonderful asparagus at the farmers market, so decided to include a few roasted spears for added color and flavor.

Tip: Have leftovers? Cool mixture and form into 1" balls or small disks. Coat with flour, egg wash and panko to fry up for Arancinis later on in the week! (These can also be frozen for up to 1 month)

Try this recipe with 2019 Poets Corner Cabernet Sauvignon


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