Entertaining
Feast in the woods

Feast in the woods

Discover our version of the Italian risotto, enhanced by a handful of wild mushrooms. Delicious!

Chalet chic

Weekends are made for indulging! That’s why we suggest this sophisticated Italian classic: red-wine risotto with wild mushrooms. Easy to make and sure to please the whole table, this is the perfect meal to serve after a day spent hiking outdoors. Since this is a hearty and filling dish, we suggest serving it with a light side — think a green salad, or an endive salad with apples and toasted nuts. Buon appetito!

Risotto cakes, oh my!

Who says leftovers have to be boring? Transform last night’s leftover risotto into delicious cakes! All you have to do is firmly press the risotto into a square pan lined with plastic wrap, and refrigerate for two hours. Next, divide the risotto into 4-cm cubes, dip the cubes into an egg wash, then cover with bread crumbs, and drop them into a deep fryer for two to three minutes. Season with salt and wow guests at your next happy hour!

Red-wine-and-mushroom Risotto

Preparation: 15 minutes
Cooking: About 25 minutes
Cost per serving: About $7
6 to 8 servings

60 mL (1/4 cup) olive oil
454 g (1 lb) assorted mushrooms, sliced
1 red onion, quartered and divided into petals
4 sprigs fresh thyme + extra sprigs for garnish
45 mL (3 tbsp) butter
500 mL (2 cups) Arborio rice
250 mL (1 cup) red wine
2 L (8 cups) hot chicken broth
250 mL (1 cup) grated Parmesan
Salt and pepper

1. Heat oil in a pan and sauté the mushrooms, onion petals and thyme. Season with salt and pepper. Set aside. 2. In another pan set over medium heat, melt the butter, then add the rice. Cook for 2 or 3 minutes. 3. Deglaze with the red wine and reduce completely, about 8 minutes. 4. Stirring often, add the broth, a ladleful at a time, until the rice is tender, about 20 minutes. 5. Add the Parmesan. 6. Plate the risotto and top with mushroom mixture and a few sprigs of thyme.

Tip

Want to know the secret to making rich and creamy al dente risotto? When cooking, make sure it never dries out, but also make sure you don’t drown it in broth. Remember that the amount of broth called for is approximate — you might end up using more or less. If your risotto starts to dry out and you’ve run out of broth, gradually add a few ladles of boiling water until desired creaminess is obtained.

What to drink with this risotto?

Aromatic and Supple reds with notes of ripe fruit and refreshing acidity go great with hearty comfort foods such as this risotto. These medium-bodied reds provide a great balance for intense flavours, and help aromas to truly stand out. Not sure what to pair with your Italian feast? Try a fruity and floral Chianti with subtle notes of spice, or a New Zealand Pinot Noir. Finally, a Bordeaux with earthy and cedar notes will highlight the mushrooms.

 

Rocca delle Macie Chianti Riserva

$15.95

Rocca delle Macie Chianti Riserva

Red wine750 mlItaly
Rocca delle Macie Chianti Riserva

Rocca delle Macie Chianti Riserva

$15.95

Red wine750 mlItaly, TuscanySAQ code : 12989750
  • Grape variety(ies):
  • Sangiovese, 
  • Cabernet sauvignon, 
  • Merlot
Kim Crawford Pinot Noir 2018

$20.50

Kim Crawford Pinot Noir 2018

Red wine750 mlNew Zealand
Kim Crawford Pinot Noir 2018

Kim Crawford Pinot Noir 2018

$20.50

Red wine750 mlNew Zealand, South IslandSAQ code : 10754244
Château Treytins 2016

$25.05

Château Treytins 2016

Red wine750 mlFrance
Château Treytins 2016

Château Treytins 2016

$25.05

Red wine750 mlFrance, BordeauxSAQ code : 00892406
  • Grape variety(ies):
  • Merlot, 
  • Cabernet franc, 
  • Cabernet sauvignon

These medium-bodied wines are characterized by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla). Stewed dishes and casseroles go great with these reds.

DISCOVER OUR WINE-FOOD PAIRING IDEAS FOR FALL CAMPFIRE MEALS:

+PRESERVE PARTY
+COOKED OVER AN OPEN FIRE
+CLASSIC… WITH A TWIST
+AUTUMN VEGETABLES
+FIRESIDE GOURMET

Photos: David De Stefano

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