Pinot Noir Pairing Recipe: Porcini Risotto for Two
Mushroom risotto is a classic match for Pinot Noir: the earthy porcini echo the wine's savory side. This porcini risotto for two comes from winemaker Merry Edwards and Malcolm Clark of Gourmet Mushroom Inc., and it is made to be served with Merry Edwards Sonoma Coast Pinot Noir.
Allow 30 to 60 minutes to soak the porcini (or soak them overnight), then about 20 minutes at the stove.
At a glance
Serves 2.
Soak the porcini 30 to 60 minutes, or overnight in the refrigerator.
The risotto itself takes about 20 minutes.
The wine: Merry Edwards Sonoma Coast Pinot Noir.
1. Ingredients for Porcini Risotto for Two
1 tablespoon dried porcini powder (make it by crushing dried porcini mushrooms in a blender)
You can buy porcini mushroom products in most Italian markets and specialty stores.
Photo by Yalamber Limbu on Unsplash.
2. How to Make It
Make the porcini stock. Put 1 tablespoon of porcini powder, the sliced porcini and a pinch of sugar in 1 cup of warm water. Soak for 30 to 60 minutes, or cover and refrigerate overnight. Remove the porcini slices, squeeze out the liquid and set the mushrooms aside.
Heat the stock. Combine the porcini stock and chicken stock in a saucepan and heat to just below a simmer.
Toast the rice. Heat 2 tablespoons of butter or olive oil in a saucepan. When it is hot, add the rice and the porcini slices. (First-time risotto makers: set a timer for 20 minutes.) Stir and cook for about 1 minute over medium heat.
Add the wine, then the stock. Add the white wine and simmer, stirring, until almost all of it is absorbed. Add 1 cup of stock and simmer, stirring, until absorbed. Repeat until all the stock is used.
Finish. When the stock is almost absorbed, add the remaining 2 tablespoons of butter or oil and the cheese. Mix briskly for 1 minute, then turn off the heat. The rice should be al dente: soft going to firm, with a pinprick of white in the center.
Serve. Add 1 teaspoon or more of porcini oil and serve immediately. Buon appetito!
Recipe courtesy of Merry Edwards and Malcolm Clark of Gourmet Mushroom Inc.
3. The Wine: Merry Edwards Sonoma Coast Pinot Noir
The recipe comes from the winery, so the pairing is the one it was written for: Merry Edwards Sonoma Coast Pinot Noir. Pour it with the risotto, and use a dry white wine in the pot.
