I love trying new food and wine pairings, especially when they come in the form of great recipes. This recipe for Chanterelle Mushroom Risotto is from Chef Gene Archambault at Hillside Winery’s The Bistro. Although not the most conventional pairing, Chef Gene feels this Merlot from Gjoa’s Vineyard lends itself to savoury, umami flavours, making an excellent pairing for mushroom risotto.
2013 Merlot Gjoa’s Vineyard $40.00
Gjoa’s Vineyard is situated just below Hillside Winery on the Naramata Bench. This 2013 Merlot was sourced from nearly 20-year-old vines. The grapes were harvested on October 31st and cold soaked for 8 days. Fermentation was followed by twenty-two days of maceration and malolactic fermentation in oak. The wine then spent a further 16 months in French oak barrels (33% new).
This Merlot is nearly garnet in colour, offering aromas of black plum, blackberries and liquorice. It is medium+ in body, with medium+ acidity and medium+, fine tannins. After two hours in the decanter, the palate has flavours of blackberry, black cherry, mint, dried herbs and liquorice, with notes of prune on the lingering finish.
The Gjoa’s Merlot paired beautifully with portobello mushrooms, grilled on the barbecue, and Chef Gene’s Chanterelle Mushroom Risotto.
Chanterelle Mushroom Risotto
“This Recipe is perfect for a dinner party and will comfortably serve six people. Risotto is essentially a savoury rice porridge suspended in butter. Its origins are from Northern Italy but it is a staple in professional kitchens worldwide, with many adaptations using creative ingredients. Risotto made correctly involves a lot of heat, stirring and butter.” ~Chef Gene Archambault
Ingredients:
For the Mushroom Stock:
- ¼ Cup Olive Oil
- 2 lbs Sliced Crimini Mushrooms
- 1 Medium Carrot, Small Dice
- 1 Celery Stick, Small Dice
- 1 Medium Onion, Small Dice
- 5 L Water
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- ½ TSP Black Peppercorns
- 2 TBSP Porcini Mushroom Powder*
- ½ TSP Curry Powder
For the Risotto:
(Note from Year In Wine: I cut the risotto recipe in half, and it comfortably served eight as a side dish.)
- 1 kg Arborio or Carnaroli Rice
- ½ Cup Olive Oil
- 6 Shallots, Finely Minced
- 1 Head of Garlic, Finely Minced
- 2 Sticks Celery, Finely Minced
- ½ lb Chanterelle Mushrooms Roughly Cut**
- 3 L Mushroom Stock, Approximately
- 1 Cup Parmesan Cheese, Grated
- ¾ lb Unsalted Butter, Cut into Cubes
- 1 Lemon Juiced
- 1 Cup Dry Sherry
- 2 TBSP Fresh Thyme, Chopped
- Salt
Directions:
Step 1: Start by preparing the stock. Sauté the onions, carrots, celery and mushrooms in the olive oil until lightly browned. Add the water and the rest of the stock ingredients. Simmer for 1 hour. Turn off the heat and let the stock sit for half an hour. Strain the stock, discarding the vegetables. Bring your finished and strained stock to a rapid boil.
Step 2: Soffritto is the Italian word for cooked onion and celery and is used as a flavour base in many cuisines around the world. In a separate pan (rondeau or casserole) cook your garlic, celery and shallots on medium heat in the olive oil until very soft (do not brown).
Step 3: Tostatura is the toasting of the rice grains. Add the dry rice to the soffritto and warm the grains, stirring constantly for about 2 minutes.
Step 4: La Cottura is the cooking of the Risotto. Turn the heat on high. Risotto should be cooked on high heat, constantly boiling and being stirred. Add the wine and keep stirring. Start adding the stock one or two ladles at a time. At this point add the chanterelle mushrooms. Adjust the heat if necessary so the rice does not stick to the bottom. The cooking time is between 15 and 20 minutes. There is a fine balance between having rice that is undercooked and crunchy, or overcooked and mushy.
Step 5: Mantecatura is the finishing of the risotto with butter and cheese. Cook the risotto quite dry, as when the butter and cheese are added it will thin out to a sauce consistency. Add the lemon juice and thyme. Taste for salt.
Serve Risotto immediately on plate or wide, shallow soup bowls. Enjoy!
Cooking Notes from Year In Wine:
*I purchased dried porcini mushrooms and reduced them to a powder using a mini food processor.
**As fresh Chanterelles are not readily available this time of year, I used mostly fresh crimini mushrooms and supplemented with some rehydrated Chanterelles.
Hillside Winery is now open for tastings by appointment and The Bistro is open for dinning with a reservation.