When I’m not drinking wine, I love to cook with it. The perfect wine pairing will enhance the flavor of any dish- especially this mushroom risotto. This mushroom risotto starts off with sauteed onions, scallions or shallots, and mushrooms seasoned with fresh garlic, salt, and pepper. When cooking the rice, it is important to toast the rice before adding any liquid. I do this by adding butter or oil to a large, deep skillet. Once the butter is melted, I add arborio rice (which is used for risotto) and cook until a golden brown. Then, my favorite part is next. We get to add up to a cup of wine depending on the amount of rice. I used a Sauvignon Blanc by De La Rougerie. If you aren’t able to find this brand, I suggest using any Sauvignon, Pinot Grigio, or unoaked Chardonnay.
The best part about this dish is that it can be made easily into a vegan meal. Substitute the required butter for olive oil or whatever non-dairy fat you have on hand. If you’re feeling frisky, I like to add freshly grated parmesan to the top for extra creaminess.