Mushroom & Blackberry Risotto
Mushroom & Blackberry Risotto
Serves 2 as main course and 4 as an appetizer/first course
Rich in texture, flavor, intensity, and nostalgia this dish mays homage to a traditional risotto while breaking the rules just slightly and infusing an air of farm-driven Californian flair. The earthiness of the mushrooms and slight bitterness of the blackberry marry well with the black tea and violet palate of the 2019 Pinot Noir Adda.
1 quart chicken stock
2 tablespoons butter
2 tablespoons extra virgin olive oil
½ lb. mushrooms, thinly sliced
2 cloves garlic, chopped
1 cup arborio rice
¼ cup balsamic vinegar
¼ cup 2019 Cuvaison Pinot Noir Adda
1 cup blackberries, plus more for garnish
Salt, to taste
1 cup grated parmesan cheese, plus more for garnish
¼ cup chopped pistachios, garnish
In a small saucepan, heat stock over low heat and keep warm. Cold stock will shock the rice preventing even cooking and slow down the process of releasing the starch within each grain.
In a large skillet melt butter and olive oil together over medium high heat. Add mushrooms and cook undisturbed for 1-2 minutes before stirring to create a nice sear and healthy amount of color on the mushroom. Stir in garlic and cook for an additional minute, until slightly fragrant.
Add rice and stir into mushrooms, cooking for 1-2 minutes and allowing the rice to “toast.” Stir in balsamic vinegar and pinot, allowing the mixture to bubble up and then reduce by at least half. If you prefer to use one or the other in its entirety (balsamic or wine), please do! At some point during this process add blackberries.
Slowly add about 1 cup of stock at a time, fully covering the rice with the liquid and stirring constantly, allowing the rice to absorb the liquid and reduce, creating both starch and a concentrated flavor.
Continue adding stock until rice is al dente and creamy. Season with salt and stir in cheese. Plate and serve immediately topping with additional blackberries, cheese and/or pistachios.
In partnership with Cuvaison.
