Food Recipe
The bright, mineral-driven crispness of Dr. L Dry Riesling perfectly complements the rich, creamy texture of this mushroom risotto, enhancing its earthy, herbaceous flavors while cutting through the richness. With its silky-smooth texture and deep umami notes, this dish is a flavor-packed vegetarian pairing for a glass of Dr. L Dry Riesling.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
- 1 ½ cups Arborio rice
- 3 cups vegetable broth
- 1 cup Dr. L Dry Riesling
- 2 Tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, thinly sliced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan (or nutritional yeast for a vegan option)
- 2 Tablespoons unsalted butter (or plant-based butter for vegan option)
- Fresh parsley, for garnish
Instructions:
- Sauté the aromatics: In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened (about 3 minutes). Stir in garlic and mushrooms and cook until mushrooms release their moisture and become golden (about 5 minutes).
- Toast the rice: Add Arborio rice, thyme, salt, and pepper, stirring to coat the rice in the flavors. Cook for 1-2 minutes, until the rice turns slightly translucent.
- Deglaze with Riesling: Pour in Dr. L Dry Riesling, stirring constantly, and let it simmer until mostly absorbed.
- Cook the risotto: Add ½ cup of warm vegetable broth at a time, stirring frequently until absorbed before adding more. Continue this process until the rice is creamy and tender, about 20 minutes.
- Finish & serve: Stir in Parmesan (or nutritional yeast) and butter for extra creaminess. Garnish with fresh parsley and serve immediately with a glass of chilled Dr. L Dry Riesling.
Creamy, savory, and perfectly balanced—this dish was made for the Dr. L Dry Riesling.