Rogue Valley, Oregon 2022 (syrah, Grenache, Cinsault, Mourvedre, Carignan) Recipe

1. 1. Prep aromatics

In a wide skillet over medium heat, heat 2 tbs olive oil. Add the diced yellow onion and minced garlic; cook until the onion is translucent and fragrant, about 4-5 minutes.

2. 2. Toast the rice

Add 1.5 cups Arborio rice to the skillet and stir to coat each grain with oil. Cook 2-3 minutes until the edges become translucent.

3. 3. Deglaze with wine

Pour in 1 cup Rogue Valley 2022 red wine, stirring constantly until the wine is mostly absorbed by the rice.

4. 4. Gradually add stock

Begin adding the stock 1 cup at a time, allowing each addition to be almost fully absorbed before adding the next. Stir continuously to release starch and create a creamy texture. After about 18-20 minutes, the rice should be al dente.

5. 5. Finish the risotto

Remove from heat and stir in 2 tbs butter and 0.5 cup grated Parmesan cheese. Season with salt and black pepper to taste.

6. Sauté mushrooms

In a small skillet, melt 1 tbs butter over medium-high heat. Add 2 cups sliced cremini mushrooms and sauté until deeply golden, about 5-7 minutes. Add 1 minced garlic clove and cook 30 seconds more.

7. Finish mushrooms

Stir in 2 tbs chopped parsley and remove from heat.

8. Spoon the finished risotto onto warm plates. Top with the sautéed mushrooms (and any pan juices). Grate additional Parmesan on top if desired and serve immediately.