Porcini mushroom (also known as Cep) is a great ally for tannic red wines. Add them to a risotto, you get magic! This creamy, cheesy, buttery, and umami-rich dish from Italy is an ultimate crowd-pleaser. It is also a successful candidate for a great pairing with Bordeaux-style red blends from Merlot and Cabernet Sauvignon.
A few details about the ingredients
Rice: Carnaroli rice is known as the king of risotto rice due to its high starch content. It makes super creamy risotto! Nano Viale rice from Venetto is also an excellent choice.
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Porcini mushrooms: I used good quality frozen Porcini mushrooms as they can be enjoyed all year long. If you don’t have Porcini mushrooms on hand, white button mushrooms or a wild mushrooms mix will work great too!
Wine: dry white wine brings a delicious tang to the recipe. Pinot Grigio is a great cooking wine for risotto.
Vegetable broth: I usually use vegetable bouillon cubes diluted into boiling water. Just follow the package instruction for a well-balanced broth.
Parmesan : for the savory, umami rich flavor.
🍷Wine Pairing for Porcini Mushroom Risotto
Merlot and Cabernet Sauvignon!
Both of these grape varieties are known to match particularly well with Porcini mushrooms due to their strong tannic structure and power.
In Bordeaux, Merlot and Cabernet Sauvignon are often blended together as they complement each other beautifully to create powerful though elegant wines. But single-varietal Merlot or Cabernet Sauvignon wines will pair nicely with this recipe too. Feel free to experiment!
WINE APPELLATION SUGGESTIONS
FREQUENTLY ASKED QUESTIONS
The Risotto can be kept for up to 3 days in the fridge in an airtight container.
Nano Viale from Venetto is another amazing option. Alternatively, Arborio rice works well too.
Other delicious Fall Recipes
5 cups (500 g) of Porcini mushrooms (fresh or frozen) cut into 1.2 inches (3 cm) pieces
half a medium white onion, finely minced
1 and ½ cups (300 g) of Carnaroli rice (alternatively you can use Vialone Nano or Arborio rice)
½ cup (125 ml) of dry white wine (such as Pinot Grigio)
¼ cup (50 g) of unsalted butter
¾ cup (70 g) of thinly grated aged Parmigiano cheese (you can alternatively use Grana Padano or Pecorino cheese)
50 ounces (1,5 liters) of good quality vegetable broth
3 tablespoons of extra-virgin olive oil
¼ teaspoon of sea salt
Start by preparing all your ingredients in advance, as you’ll have your hands busy when constantly stirring the risotto during the cooking process.
- Prepare the 50 ounces ( 1. 5 liters) of vegetable broth by following the instruction on the vegetable bouillon cubes package;
- Cut the mushrooms into 1.2 inches (3 cm) pieces;
- Thinly mince the onion;
- Thinly grate the Parmigiano Reggiano using a zester;
- Measure the rice, wine, and butter.
Once all the ingredients are prepared
- Heat up 1 tablespoon of extra-virgin olive oil in a large pan over high heat.
- When the oil is hot, add the mushrooms and fry them until golden brown. Stir regularly to allow the mushrooms to brown evenly. When they are done, remove the mushrooms from the heat and set aside.
- In a sauté pan (alternatively, you can use a large pot), heat 2 tablespoons of extra-virgin olive oil.
- Add the minced onion and sauté over medium heat until soft and translucent.
- Add the rice and stir for 3 to 4 minutes to coat the rice with olive oil and onion.
- Pour the wine and stir and ¼ teaspoon of sea salt and stir until most of the wine has evaporated.
- Start adding the broth one ladle at a time. From this point on, you must consistently keep stirring. Wait until most of the water has evaporated before adding the next ladle of broth (but do not let the rice dry either.)
- Repeat the process and cook for 15-20 minutes over medium-low heat and taste regularly to check the consistency of the rice. The rice should become creamier and creamier.
- A few minutes before the “al dente” perfect consistency, add the mushrooms, two ladles of broth and stir for 3 more minutes or until perfectly cooked (al dente, slightly firm in the middle).
- Add the butter and the grated parmesan and stir.
- Serve immediately and sprinkle with fresh chopped flat-leaf parsley.
- Enjoy with a glass of Pomerol or your favorite Merlot and Cabernet Sauvignon blend!
The secret of a good risotto is to never stop stirring with a wooden spoon.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Cuisine: Italian
- Diet: Vegetarian
- Serving Size:
- Calories: 416
- Sugar: 4.2 g
- Sodium: 1328.7 mg
- Fat: 27.5 g
- Carbohydrates: 30.7 g
- Protein: 7.8 g
- Cholesterol: 46.6 mg
Keywords: mushroom risotto, vegetarian risotto