Recipe by: Paige Errera
The mushrooms, with their savoury earthiness, mirror the wine’s own rooty notes, on both the palate and nose. The umami-rich parmesan shavings, used to finish the dish, complements the Rioja’s leathery, almost ferrous character. We suggest pairing this recipe with the López Heredia, Viña Bosconia Reserva 2004.
Serves: 4
Preparation: 20 minutes
Cooking time: 30 minutes
Ingredients:
For the mushroom stock:
15g dried Porcini mushrooms
2 3/4 cups boiling water
For the risotto:
1 tbsp butter
1 tbsp olive oil
2 leeks, finely chopped
1 clove of garlic, minced
250g Portabellini mushrooms, finely sliced
115g Arborio rice
150g mixed exotic mushrooms
Crème fraîche, to serve
Parmesan, to serve
Method:
To make the mushroom stock, steep the dried Porcini mushrooms in the boiling water for 1 hour. Remove the mushroom pieces and cut up finely before adding them back into the stock.
For the risotto, melt the butter and olive oil in a non-stick pan over a medium heat. Sauté the leeks and garlic, without browning, until soft and sweet. Add the Portabellini mushrooms and sauté until the moisture has cooked off. Stir in the risotto rice and cook for 3 minutes over a medium heat, until the rice is glossy and starting to toast slightly. Add 2 1/4 cups of the mushroom stock, prepared earlier, and bring to a simmer, stirring the rice frequently. Once all the stock has been absorbed and the rice is cooked through, adjust the consistency by adding more of the stock, if necessary, and season to taste.
Let the risotto stand for 5 minutes while you fry the remaining mushrooms over a high heat, in olive oil, until cooked through and golden brown. Season to taste. The different mushrooms can either be left whole or chopped roughly, adding texture to the finished dish.
To serve, divide the risotto between four serving bowls, top with the browned mushrooms, a dollop of crème fraîche, a healthy shaving of parmesan and a crack of black pepper. Serve immediately.
