Wild Mushroom Risotto

At Miradoro at Tinhorn Creek, executive chef Jeff Van Geest makes this savoury risotto with whatever fresh wild mushrooms he can get — depending on availability, that could mean morels, chanterelles, porcinis, or a mix.

8 cups (2 L) vegetable stock
¼ cup (60 mL) olive oil
½ cup (125 mL) diced onion
½ lb (225 g) fresh wild mushrooms (chopped, if needed, into bite-sized pieces)
3 cups (750 mL) Arborio or Carnaroli rice
¼ cup (60 mL) white wine
½ cup (125 mL) butter, cut into pieces
1 cup (90 g) grated Parmesan cheese, plus additional for serving
6 fresh sage leaves, minced
Juice of one lemon
Kosher salt and fresh cracked pepper to taste

Bring stock just to a simmer in a medium-size pot, and keep it hot as you prepare the risotto.

In a large sauté pan, heat the olive oil over medium heat, then add the onions and mushrooms. Sweat gently until onions are translucent. Add the rice and toast it, stirring constantly, for about a minute. Stir in the wine.

Add about two-thirds of the stock and stir. Bring up to a simmer, then turn down heat and keep at a low simmer, stirring frequently. Once the rice has absorbed most of the liquid, add more stock, just enough to cover the rice, and stir again.

Once the rice has reached a point where it is tender, but still with a firm texture to it (al dente), about 20 minutes, fold in the butter. Add the Parmesan and sage and adjust the seasoning with the lemon juice, salt and pepper.

Divide risotto between 6 bowls, grate more Parmesan over the risotto and serve.

Serves 6


What to drink with it
Another savoury dish with a mix of seasonal mushrooms that should easily melt into our local Syrah offerings.

Moraine Syrah 2012, Naramata Bench, Okanagan Valley, $17.50

Fresh, lean, juicy, easy-sipping palate with savoury, black cherry, pepper, licorice and herb flavours to complement the risotto.

Perseus Syrah 2012, British Columbia $22

Savoury, prune plum, smoky, coffee, peppery, black berry fruit is the perfect match for earthy mushrooms and creamy risotto.

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