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Kynsi 2007 Pinot Noir - Edna Valley and Risotto with Roasted Shallots, Portobello Mushrooms, Radicchio,and Parmesan

Presented by: Carole and Marshall Ward

Risotto with Roasted Shallots, Portobello Mushrooms, Radicchio, and Parmesan
8 ounces whole shallots
3 tbsp. olive oil
Kosher salt and freshly ground black pepper
1 tbsp. unsalted butter
½ lb. Portobello mushrooms, diced (about 2 cups)
½ cup chopped yellow onions
1½ cups Arborio rice
1 tbsp. chopped fresh thyme (½ tbsp. dried)
½ cup white wine
4-5 cups hot chicken stock
1¾ cups loosely packed chopped radicchio
1 cup seeded, chopped tomatoes
¾ cup grated Parmesan cheese
Garnish: minced chives

Preheat oven to 350°. Trim ends of shallots. Peel off outer brown layer and discard. Halve shallots, coat with 1 tbsp. olive oil and sprinkle lightly with salt and pepper. Wrap shallots loosely in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.

In a large sauté pan over medium heat, heat remaining olive oil and butter. Add mushrooms and onions and sauté for 2 to 3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4 to 5 minutes, stirring frequently. Carefully add wine (it may steam up when poured into hot pan) and simmer to evaporate. Start adding stock in ½ cup increments and slowly stir until mostly evaporated. Cook until al dente.

Stir in radicchio and tomatoes. Cook for 1 to 2 minutes more to wilt radicchio slightly. Stir in Parmesan.

Serve very hot in soup bowls, garnished with shallots and minced chives.

Recipe from
The Wine Lover’s Cookbook
Serves 6 as an appetizer or 4 as an entrée

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