Vya Mushroom Risotto
Appetizers & Entrées, Fall, Spring, Summer, Vya Extra Dry, Winter

This is one of Cheryl Russell’s (Quady Winery GM) favorite recipes using Vya Extra Dry. Cheryl uses Vya Extra Dry for a lot of savory dishes; it gives the dish an extra vibrant flavor with herbal notes. She likes her Risotto soft and creamy rather than al dente so it takes a good 30 minutes to complete the final broth ladling steps. Cheryl says using Vya in this dish hands down makes it better!

1 1/2 cups arborio rice
6 cups chicken or vegetable broth
2 cups Vya Extra Dry – divided
1/2 pound each crimini and button mushrooms, sliced or whole, your preference
4 Tbs. unsalted butter – divided
1 Tbs. garlic, minced
1/2 cup parmesan or pecorino cheese, grated fresh
1/2 cup heavy whipping cream
2 Tbs. Italian parsley minced
Dash truffle oil, optional
parmesan or pecorino
salt and pepper to taste
serves 4

Combine the chicken broth, mushrooms, 2 tablespoons of butter and 1 cup of Vya Extra Dry in a sauce pan and heat to a low simmer, keep simmering until the broth is all used in the ladling steps.

Melt the other 2 Tbs. of butter on medium heat in a 2 qt. saucepan and add the Arborio rice until it becomes coated and opaque, about 2 minutes. Add the garlic, and cook 1 minute. Do not brown the garlic as it will become bitter. Add the other 1 cup of Vya Extra Dry to the rice as it simmers.

Now the fun starts (20- 30 minutes). Add 2 ladles at a time of broth mixture to the rice on medium low heat; let the liquid almost completely evaporate from the rice mixture before adding the next 2 ladles. Do this until all the broth and mushrooms are used or until the rice mixture reaches the consistency you prefer. Add the cream and cheese to melt and combine. Serve steaming hot with toppings.

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