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Signature Series Artisan Recipe - December 2012

This dish is very Tuscan in style, with the Porcini's unique woody flavor and aromas blending with the risotto's creamy and rich flavors. This comfort food is perfect for the holiday season and will pair wonderfully with this month's Signature Series offering. Porcini Mushroom Risotto
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Porcini Mushroom Risotto

Ingredients:
• Dry Porcini Mushrooms (the ones in the cheesecloth)
• 4 cloves garlic, sliced
• 5 Tbsp olive oil
• Arborio rice (comes in a jar)
• splash of white wine
• 3/4 cup chicken stock, heated
• Parmesan cheese
• salt & pepper, to taste

Preparation:
Place the dry mushrooms in a warm cup of water, until they are tender.  Drain and chop.

Sauté the sliced garlic and the chopped mushrooms in olive oil for about two minutes. Add the rice and toast it for about 4 minutes. Add a splash of wine. Add hot chicken stock and stir just for a few seconds. Lower to a medium heat and cook for about 15 minutes, until the stock is reduced and the rice sticks together.

Add some Parmesan cheese, taste and season.

Pair this recipe with this months' Signature Series wines:
• Scott Harvey Wines 2009 Amador County, Old Vine Zinfandel
• Bargetto Winery  2007 “LA VITA” Red Wine
• Korbin Kameron Estate  2006 Korbin Kameron Estate Blend “Kristin Cuvée”
• Le Vigne Winery  Le Vigne di Domenico 2007 Paso Robles  Cabernet Franc

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Click to view our past recipes:

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012