This Spring Mushroom & Herb Risotto is the perfect dish to welcome the season while keeping things elegant. It's a showstopper that’s easy enough for a weeknight, yet sophisticated enough to impress guests.  

The pairing of creamy, earthy risotto with the bright elegance of Vintner's Reserve - Rosé of Pinot Noir makes this a spring meal to remember.

The Stoney Wines Family 🍷

Pairing: Vintner's Reserve - Rosé of Pinot Noir

Why This Pairing Works: The Rosé’s vibrant red fruit flavors and crisp minerality cut through the richness of the risotto, while its floral undertones enhance the earthy mushrooms and fresh herbs. This pairing is a perfect blend of cozy and refined—ideal for winter evenings.

Spring Mushroom & Herb Risotto

Ingredients (Serves 4):

For the Risotto:

• 2 Tbsp olive oil  
• 2 Tbsp butter  
• 1 small onion, finely chopped  
• 2 garlic cloves, minced  
• 1½ cups Arborio rice  
• ½ cup dry white wine  
• 4-5 cups vegetable or chicken stock, warmed  
• 2 cups mixed mushrooms (cremini, shiitake, or your favorite), sliced  
• ½ cup grated Parmesan cheese  
• 2 Tbsp chopped fresh parsley  
• 1 Tbsp chopped fresh thyme  
• Salt and pepper to taste  

For Garnish:

• Extra Parmesan  
• A drizzle of truffle oil (optional)  
• Fresh thyme sprigs  

Instructions:

Step 1: Sauté the Mushrooms

1. Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium heat.  
2. Add the sliced mushrooms and cook until golden and tender, about 8 minutes. Season with a pinch of salt and pepper, then set aside.

Step 2: Cook the Risotto

1. In a large saucepan, heat the remaining olive oil and butter over medium heat.  
2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.  
3. Add the Arborio rice and stir to coat, letting it toast slightly for 1-2 minutes.  

Step 3: Add the Wine & Stock

1. Pour in the white wine, stirring until absorbed.  
2. Gradually add the warmed stock, one ladle at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. This process should take 20-25 minutes.

Step 4: Combine & Finish

1. When the rice is tender and creamy, stir in the cooked mushrooms, Parmesan cheese, parsley, and thyme. Adjust seasoning with salt and pepper.  

Step 5: Plate & Serve

1. Divide the risotto into bowls, garnishing with extra Parmesan, a drizzle of truffle oil, and a sprig of fresh thyme.
2. Pour a glass of Vintner's Reserve - Rosé of Pinot Noir and savor the harmony of flavors.

Cheers to fresh spring evenings! 🌸🥂

What’s your favorite spring comfort dish to pair with Rosé? Let us know in the comments!