**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.**

Suggested Wines

  • 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


  1. 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.
  2. 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.
  3. Add the rice and continue cooking for 4-5 minutes, stirring constantly to coat the rice with the oil/butter mixture.
  4. Return mushrooms to pan and add the wine and balsamic vinegar. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.
  5. 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.
  6. 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.
  7. Add the smoked Gouda cheese and stir til creamy.