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Mushroom Risotto


Cline Cool Chefs celebrates cooking,
creativity, and the passionate chefs who
inspire us to drink more wine with dinner.

mushroom risotto

& cool climate pinot noir

Serves 3 to 5

1 teaspoon olive oil

1 small sweet onion, chopped (1/2 cup)

1 shallot, chopped (1/4 cup)

1 clove of garlic, minced

1 tablespoon butter

2 cups wild mushrooms, sliced

1 cup Cool Climate Pinot Noir

1 1/2 cup low-sodium vegetable stock

2 teaspoons dark miso

1 teaspoon cocoa

1 cup Arborio rice

1/2 cup freshly grated Parmesan cheese

Salt to taste
1. Add olive oil to large skillet and sauté onions, shallots and garlic,
    cooking until onions are translucent. Transfer to a medium-sized  
    casserole dish and set aside.

2. Add butter to pan and sauté mushrooms; add to casserole dish.

3. Whisk together Cline Cool Climate Pinot Noir, vegetable stock, miso,
    and cocoa, transfer to casserole.

4. Add Arborio rice and Parmesan cheese to casserole and mix.

5. Cover casserole dish and bake at 425°F in a pre-heated oven
    for about 30-40 minutes until rice is fully cooked.




 
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