Wild Mushroom Risotto
This rich and creamy risotto showcases the bounty of local wild mushrooms and celebrates the silky and complex Pinot Noir grape of the Russian River Valley. Pair with Director's Cut Pinot Noir
- 1 cup extra-virgin olive oil
- 1 pound fresh mushrooms, halved
- Salt and freshly ground pepper, to taste
- 4 cups vegetable stock or water
- 1 cup finely diced leeks (white portion only)
- 1/2 cup Arborio rice
- 1 glass Francis Coppola Reserve Pinot Noir
- 2 tablespoons unsalted butter
- 1/4 cup grated Pecorino Romano cheese
Preheat a large sauté pan over high heat and pour in the olive oil. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
Set the mushrooms aside. In a small saucepan, bring the stock to a simmer.
Preheat a wide-bottomed, high-sided pan over medium heat for 2 minutes, then add the leeks and season with salt and pepper.
Cook, stirring frequently, until the leeks are soft and translucent. Add the rice to the pan and stir frequently until the grains begin to toast slightly.
Add the wine and cook, stirring to scrape up any browned bits, until all of the liquid is evaporated. Add the stock one ladle at a time and cook, stirring, until the rice is al dente and creamy. Finish the dish with the reserved wild mushrooms, butter and cheese.