Pinot Risotto


Pinot Risotto

Pinot Risotto. It requires a stretch, a deep breath and a little sigh before you sit down to eat.

It’s amazing.

Take your time. Enjoy.

You may wonder why I haven’t posted this recipe before. Well, it’s an all-time-favorite to eat…but it’s not much to look at. Not the most attractive dish to photograph.

But, I’ve snapped out of it. I absolutely need to share this wonderful recipe.

I like to devour this lovely, complex Rosemary-infused risotto pairs with a simple salad and either grilled Balsamic chicken or steak kabobs with just a little Montreal steak seasoning.

Ingredients List

Inspired by Rachel Ray’s Drunken Risotto

  • 5 oz dried Porcini Mushrooms (in a pinch I’ve just chopped up fresh criminis)
  • 2 garlic cloves
  • 4 cups chicken stock
  • 1 medium onion, finely chopped
  • Salt
  • Freshly ground pepper
  • 1 1/2 cups arborio rice
  • 2 cups red wine (I use Pinot Noir)
  • 2 Tbsp fresh rosemary, chopped
  • 2 Tbsp unsalted butter
  • 1/2 cup grated Parmesan
  • 1/2 cup grated Tillamook Garlic White Cheddar


In a small saucepan, simmer the dried mushrooms and chicken broth over medium-low heat.

In a large, deep non-stick skillet, heat the olive oil over medium heat.

Add the onion, season with salt and pepper to taste and cook for a couple of minutes to soften.

Stir in the rice and cook for one minute to lightly brown. Add 1 cup of  the wine.

When the wine has been absorbed by the rice, stir in the remaining 1 cup of wine and the rosemary.

When all of the wine is absorbed, turn off the heat for the mushroom broth and begin to ladle it into the risotto. One or two ladles at a time. As the broth is absorbed, add more.┬áStir risotto occasionally to keep rice from sticking to the bottom. You will continue this process until the risotto is creamy and soft…about 20-22 minutes.

In between ladles, remove the softened mushrooms and garlic from the broth with a slotted spoon. Chop the mushrooms and garlic finely and stir them into the risotto.

When risotto meets your taste test for “al dente,” turn off the heat and gently fold in the butter and cheeses until melted.

Serve and enjoy!