**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.**
- Meritage (Dry Red)
- Cabernet Sauvignon (Dry Red)
This hearty dish uses an abundance of mushrooms in place of meat. The full flavored, rich, risotto stands up to bold red wines such as Meritage.
- 1.5 lbs white or cremini mushrooms, quartered or sliced
- 1/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup onions, finely chopped
- 2 teaspoons ground rosemary
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 3/4 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1.5 cups arborio rice
- 3.25 cups hot vegetable stock
- 6 oz smoked Gouda cheese, finely shredded
- Cook mushroom and water in 12-inch skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Remove mushrooms with a slotted spoon.
- Reduce heat to medium-high. Add oil and butter to the pan. When butter has melted, add onion, rosemary, salt and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the rice and continue cooking for 4-5 minutes, stirring constantly to coat the rice with the oil/butter mixture.
- Return mushrooms to pan and add the wine and balsamic vinegar. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.
- Reduce heat to medium-low and start adding the heated stock in 1/2 cup increments. Frequently stir slowly until each addition of stock is absorbed into the rice.
- After 2.5 cups have been added, taste rice to determine if it is al dente. If not, continue adding small amounts of stock until rice is al dente.
- Add the smoked Gouda cheese and stir til creamy.