Luxurious yet simple, this mushroom risotto is a perfect companion to a glass of Coursey Graves Sonoma Coast Pinot Noir. The wine’s bright red fruit and subtle forest-floor character bring out the savory depth of the mushrooms and the sweet pop of the peas.

Adapted from Martha Rose Shulman, The New York Times Cooking

Serves 4–6

Ingredients

  • 6 to 7 cups vegetable or garlic broth (kept warm)

     

  • 2 Tbsp extra-virgin olive oil

     

  • ½ cup finely chopped shallot or onion

     

  • ¾ to 1 lb mixed mushrooms (shiitake, cremini, maitake, or wild), cleaned and sliced

     

  • 2 garlic cloves, minced

     

  • 2 tsp fresh thyme leaves or chopped sage

     

  • 1½ cups Arborio or Carnaroli rice

     

  • ½ cup dry white wine, such as pinot grigio or sauvignon blanc

     

  • 1 cup peas (fresh or thawed frozen)

     

  • 2 Tbsp chopped fresh parsley

     

  • ½ cup grated Parmesan cheese (or mix with Pecorino Romano)

     

  • Salt and freshly ground black pepper to taste

     

Directions

  1. Warm the broth in a medium saucepan and keep it gently simmering.

     

  2. Sauté aromatics: In a wide, heavy skillet, heat olive oil over medium heat. Add shallots and cook until tender, 3–5 minutes.

     

  3. Add mushrooms: Increase heat to medium-high and add mushrooms. Cook until they begin to soften and release liquid, about 3 minutes. Add garlic and thyme; season with salt and pepper. Cook another 2–3 minutes until fragrant.

     

  4. Toast the rice: Stir in rice and cook until the grains are glossy and begin to crackle. Pour in the wine and stir until mostly absorbed.

     

  5. Add broth gradually: Add 1–2 ladlefuls of warm broth at a time, stirring often and waiting until the liquid is almost absorbed before adding more. Continue for about 15 minutes.

     

  6. Finish the risotto: Stir in peas and continue adding broth for another 8–10 minutes, until the rice is creamy and just al dente.

     

  7. Add the finishing touches: Stir in parsley and Parmesan, then season to taste with salt and pepper. Serve immediately, topped with extra cheese and a glass of Coursey Graves Sonoma Coast Pinot Noir.