Wild Mushroom Risotto - Trattore Farms

Go Back

Notes

Smaller Normal Larger

Wild Mushroom Risotto

Pinot Meunier’s elegance and red fruit lift earthy mushroom flavors, while Mediterranean Blend Olive Oil adds depth.

Course Main Course, Side Dish

Ingredients

1 1/2 cups arborio rice
4 cups chicken or vegetable stock warm
1 shallot finely chopped
2 cups Parmesan grated
2 Tbsp Dry Creek Olive Co. Mediterranean Blend Olive Oil
1 Tbsp butter
Salt & Pepper to taste
Fresh thyme sprigs

Instructions

Sauté shallot in Mediterranean Blend Olive Oil until translucent.
Add mushrooms, cook until golden. Remove half for garnish.
Stir in rice, toast 2 min, then add stock ½ cup at a time, stirring until absorbed.
Finish with butter, Parmesan, and reserved mushrooms.
rizzle with more Mediterranean Blend Olive Oil and thyme leaves.

Notes

Pair with: Pinot Meunier — delicate, earthy, and a dream with umami-rich risotto.