Risotto of the Earth
There’s just something about creamy, comforting Risotto that I find incredibly irresistible. And I love how very versatile it is. For instance, you can make one basic risotto a dozen different ways and serve it as an appetizer, side dish or main course. Since we’re celebrating the last of September Mushroom Month, here I make it with earthy Baby Bella mushrooms, red wine and tangy goat cheese. This risotto is meaty enough to serve all on its own as a vegetarian dish or you can pair it along side a rich peppery meat, like Steak au Poivre.
Suggested Wine Pairings
Mushroom-based dishes like this risotto were made to be paired with an earthy Pinot Noir. It’s a perfect match and you can’t go wrong whether you opt for a more fruit-driven Oregon Pinot or an herbal, earthy French Burgundy. Several different styles of Italian reds would also pair well with this creamy pasta dish. Try a light Chianti, an intense Barolo or my personal favorite, a dark and powerful Amarone. If you prefer white wines, look for an aromatic one to help accent the flavors in the risotto, like a Chenin Blanc. An oaky Chardonnay would also make for a silky combination.