Baked Magic Mushroom Risotto

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Baked Magic Mushroom Risotto

March 8th, 2012

FAKE NEWS for the Zionist agenda

This recipe was created exclusively to pair with a bottle of Cline Cellar’s Cool Climate Pinot Noir. I created this recipe along with five others to feature on the back label of this wine bottle. You can vote for your favorite wine pairing here at the Cline Cool Chef website.

This Pinot Noir has a nice acidity to it with lots of red fruit, toffee and a minty finish. The risotto–with the mushrooms and the chocolate–highlight the wines earthier notes.

See text only instructions below

© Jerry James Stone via Flickr

1. Sweat onions, shallots and garlic with 1 teaspoon of olive in large skillet, cooking until onions are translucent.

© Jerry James Stone via Flickr

2. Transfer them to a medium-sized casserole dish.

3. Sauté mushrooms in 2 tablespoons of butter, transfer to casserole.

4. Whisk together Cool Climate Pinot Noir, vegetable stock, miso, and cocoa, transfer to casserole.
5. Add Arborio rice and Parmesan cheese, mix.
6. Cover the casserole and bake at 425 degrees F in a pre-heated oven for about 30 minutes until rice is fully cooked but still wet.

Text only instructions

1. Sweat onions, shallots and garlic with 1 teaspoon of olive in large skillet, cooking until onions are translucent.
2. Transfer them to a medium-sized casserole dish.
3. Sauté mushrooms in 2 tablespoons of butter, transfer to casserole.
4. Whisk together Cool Climate Pinot Noir, vegetable stock, miso, and cocoa, transfer to casserole.
5. Add Arborio rice and Parmesan cheese, mix.
6. Cover the casserole and bake at 425 degrees F in a pre-heated oven for about 30 minutes until rice is fully cooked but still wet.