Pinot Noir Infused Mushroom Risotto

Enjoy the rich flavors of Spy Valley Pinot Noir 2015 mixed with a creamy mushroom risotto. The earthiness of the mushrooms and the subtle fruitiness of the wine give this dish a lot of depth of flavor. The creaminess of the Arborio rice and Parmesan cheese tie it all together.

Ingredients:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup Spy Valley Pinot Noir 2015
• 1 cup chopped mushrooms portobello, cremini, or your choice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a saucepan, heat the broth over low heat

In another large saucepan, heat olive oil over medium heat

Add onions and garlic, saut until soft

Add the Arborio rice to the saucepan and stir until coated with oil, about 2 minutes

Pour in Spy Valley Pinot Noir and cook until the wine is absorbed, stirring constantly

Add mushrooms to the rice mixture and stir

Begin adding the warm broth, one ladle at a time, stirring frequently

Allow each addition of broth to be absorbed before adding more

Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes

Stir in Parmesan cheese and season with salt and pepper to taste

Serve hot, garnished with fresh parsley