WineryVineyardsWinesUNITYTradeMy Account

Porcini mushroom risotto

  • 6 T olive oil
  • 1 medium onion
  • 2 medium leeks, white part only
  • 1 lb of fresh porcini mushrooms or shitake or chanterelles
  • 2 cups of Italian white rice
  • 1 cup dry white wine
  • 8 cups chicken or vegetable broth
  • salt
  • freshly grated Parmigiano - Reggiano Cheese

Heat oil in skillet and sauté leeks and onions for 8-10 minutes over moderate heat. Stir in rice until all the grains are coated with oil. When the rice starts sticking to the pot, pour in the wine and cook until absorbed. About 3 minutes. Add broth, one cup at a time and stir until it has been completely absorbed before adding the next cup... continue adding broth until the rice is al dente and the risotto has a creamy liquid texture.

Serve topped with the cheese, and accompanied by a Fisher Vineyards Cabernet or Merlot. Enjoy!

Juelle Fisher