Mushroom Risotto Melange
Nestled within the lush folds of Niagara on the Lake, Kirby Estate has long been a guardian of the grape, transforming sun-drenched vines into rich chardonnays exhibiting textured fruits with a saline minerality that deliver a contrasting element to the creaminess and earthy flavors of the dish. Enter the "Mushroom Risotto Melange," a dish that not only tantalizes the palate but also embodies the art of simplicity in gourmet cuisine.
Imagine a symphony of earthy mushrooms folded into creamy Arborio rice, each spoonful a crescendo of flavours that seem destined to dance alongside the berry and oak notes of a Kirby Estate Chardonnay. This risotto recipe is more than just a meal; it's a celebration of time-honoured cooking made refreshingly attainable. With the innovative use of a steamer oven, what traditionally might be a labor of love becomes a masterpiece of efficiency – the whole dish reaching its peak of perfection in just over 30 minutes. It's a favourite among our cherished recipes, not only for its fantastic taste but for the ease and grace with which it comes together, embodying the very essence of Kirby Estate's commitment to excellence and accessibility in every sensory experience.
Ingredients:
- 2 cups arborio rice (1/2 package)
- 1 large onion – finely diced
- 2 garlic cloves – finely chopped
- Mushrooms – all sliced or separated (enokis) – filling a large saute pan:
- Enokis
- King Oysters
- Shitakes
- Creminis
- White buttons
- 2 cups chicken stock
- EVO
- Butter
- Parmesan cheese – grated 1to 1-1/2 cups
- Tarragon – chopped
- Pine nuts – handful
Method:
- In a large skillet use EVO and butter to saute the mushrooms until tender
- Transfer the mushrooms to a large shallow pan that fits your steamer
- In the skillet, re-load butter and EVO and cook down onion and garlic and add arborio rice and pine nuts until lightly toasted (5 minutes or so)
- Pour the skillet mix in with the mushrooms and stir them together
- Pour 4/5 of the chicken stock in the mushroom/rice mixture
- Add tarragon to taste (@ 2 tblsp) and cover with foil
- Place in a pre-heated steamer for 30-35 minutes until rice is tender
- Place cooked mixture back to your skillet and finish with a dollop of butter, the remaining chicken stock and mix in the grated parmesan – saute for 3-5 minutes
- Portion the mushroom risotto melange into large bowls, garnish with more Parmesan, tarragon and ground black pepper
- Serves 4-6 people
This dish pairs with any of our Kirby Estate Chardonnay, 2019 Estate Chardonnay and 2020 Estate Chardonnay.
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