Caroline Henry's Wild Mushroom Risotto
Pair with with Champagne Rene Geoffroy Rose de Saignee (100% Pinot Noir)
1 pound of Girolles
1/2 pound of Porcini mushrooms
1/2 of portobello mushrooms
1 ounce of butter
1,5 cups of Arborio (Risotto) rice
1/2 cup of Ratafia (or another must based aperitif like Pinot de Charente)
2 cups of mushroom broth
2 cups of chicken broth
1/2 cup of freshly grated parmesan
1 tablespoon of olive oil
Clean the mushrooms with a mushroom brush and chop them up. Cut up the shallot and in in a heavy based saucepan melt the butter. Then add the shallot and mushrooms and cook them with a cover on medium heat for about 5 minutes, stirring regularly. After 5 minutes - or when mushrooms are cooked, turn down the heat, add pepper and salt and thyme to taste.
Pour the olive oil in another heavy bottomed pan and heat it up (high heat) - add the rice and stir well until the rice starts to glaze (it will become translucent in color), add the Ratafia and stir well, when all the ratafia has cooked in add 1 cup of broth, stir well and allow for the broth to cook in, add more when all the broth has been absorbed and stir gently, continue to add the broth little by little (1/2 cup at the time) stirring gently until all the broth has been used up and the rice is cooked. Add the mushrooms at that time as well as the parmesan cheese and stir well. Take the risotto of the heat and allow it to "sit" for about 5 minutes before serving. This risotto works well with a variety of meat dishes, or just by itself with a salad. pair the Risotto with Champagne Geoffroy's Rosee de Saignee, a 100% Pinot Noir wine, with the weight, texture and musroomy flavour of a Pinot, but with an added dimensions of the bubbles.
I have tried to pick some different recipes to pair with Champagne because people often forget that Champagne really is a great food wine!! There are lots if different styles of Champagne available and I tried to find an example of 3 very different wines paired with different dishes!