Paired with 2020 Knudsen Vineyard Brut Rosé

The refined texture and layered complexity of the 2020 Knudsen Brut Rosé make it an ideal match for this creamy wild mushroom risotto. Earthy mushrooms, nutty Parmesan, and fragrant thyme highlight the wine’s depth, while its crisp acidity and fine bubbles cut through the richness, bringing harmony to every bite.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 tbsp olive oil
• 2 tbsp butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 lb mixed wild mushrooms (such as cremini, shiitake, or oyster), sliced
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add shallot and garlic, cooking until softened.
2. Add mushrooms and cook until browned and tender, about 5 minutes. Remove and set aside.
3. Add Arborio rice to the pan, stirring for 1-2 minutes until lightly toasted.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring frequently until liquid is absorbed before adding more. Repeat until rice is creamy and tender, about 20 minutes.
6. Stir in cooked mushrooms, remaining butter, Parmesan, and fresh thyme. Season with salt and pepper.
7. Serve warm with extra Parmesan on top.

Pair with 2020 Knudsen Vineyard Brut Rosé