Piedmont King adds a deep, savory flavor to this vegetarian-friendly side dish, complemented by tangy, salty Parmigiano Reggiano. Though somewhat time-consuming, risotto’s creamy, comforting texture makes it the perfect accompaniment to a hearty fall roast or simple baked chicken. Pictured here with steamed broccoli and Italian- seasoned chicken breast with black olive paste from Oilerie.
Water 2 Wine’s award-winning* Select Series Piedmont King Italian Barolo is a great wine for blustery winter nights. Best served slightly warmed, 65-85 degrees, this wine from the Nebbiolo grape is one of the darkest, driest, biggest, and toughest of all red wines. Dry, rich in flavor and deep in color, with a rounded oak aroma that lingers on the finish. Piedmont King pairs with flavorful foods like corned beef, smoked brisket, or robust pasta sauces.
*Medal Winner – Bronze – 2010 San Antonio Wine Fest Competition
Other full-bodied red wines that would work well in this recipe include Barolo, Cabernet Sauvignon, Petite Syrah, and Chateau du Pape.
- 2 tablespoons olive oil
- 2 cloves garlic, minced or pressed
- 8 ounces Baby Bella mushrooms, sliced
- 1 cup Arborio rice
- 1 cup Water 2 Wine Piedmont King
- 2-½ cups hot chicken or vegetable broth
- ½ cup Parmigiano Reggiano or Parmesan cheese, plus more for garnish
- 2 Tablespoons cold butter, cut into small pieces
- Salt and fresh black pepper to taste
- Heat olive oil in large saucepan or dutch oven. Add garlic and sauté until translucent. Add mushrooms and rice. Sauté until mushrooms soften and rice turns golden.
- Add ½ cup wine and cook, stirring often, until liquid is absorbed, about 5 minutes. Repeat with other ½ cup wine. Add broth, ½ cup at a time, stirring often, until all broth is absorbed.
- Remove from heat and stir in butter, then cheese. Season to taste and garnish with extra cheese.