Drunken Wild Mushroom Risotto with Riverbench Mesa Pinot Noir

This recipe, submitted by Colleen Davis of Riverbench, has pretty quickly become famous around here. It’s perfect for a cold, cold night when you just need some comfort food.

• 4 tbsp. butter
• 3 tbsp. olive oil
• 2 cloves of garlic, chopped
• ½ onion, chopped
• 1 cup dried wild mushrooms (rinsed, reconstituted, and drained. Save the remaining “broth!”)
• 1 cup Arborio rice
• 1 cup Pinot Noir
• 3 cups warmed chicken broth
• ½ cup parmesan cheese
• 1 tbsp. fresh rosemary (optional)

Sauté mushrooms, garlic and onion in 3 tablespoons of the butter and olive oil. When onions are soft and translucent, add the rice. Sauté a few minutes. Add Pinot Noir and reconstituted mushrooms, then stir until absorbed. Add water or broth used to reconstitute mushrooms. Stir until absorbed. Begin adding chicken broth one ladle at a time, stirring until absorbed. With the remaining ladle of chicken broth, add remaining tablespoon of butter, ½ cup of parmesan cheese and rosemary. Once absorbed, top with additional parmesan if desired, and enjoy!