Barbera Risotto with Mushrooms and Barbera

As featured on KCRA 3 on September 27, 2016

Ingredients

3 ½ cup low sodium vegetable broth
4 T extra-virgin olive oil
½ cup Iron Hub Barbera wine
2 garlic cloves, minced
1 small onion, finely chopped
1 cup medium-grain white rice
8 oz. thinly sliced mushrooms
¼ cup chopped fresh Italian parsley
½ cup grated parmesan cheese and extra for garnish
Salt and freshly ground pepper to taste

Directions

1. In sauce pan, bring broth to a simmer and keep it warm by covering with a top.
2. In saucepan, heat 2 T olive oil and add onion and garlic and season with pepper and light shake of salt. Cook and stir frequently until soft. Add rice and stir for 1 minute. Add wine and stir until wine is absorbed.
3. Add 1 cup of warm broth and stir frequently over medium heat. Stir until moisture absorbed. Continue adding the warm broth a little at a time until nearly all of the moisture is absorbed and all of the broth has been added.
4. In a fry pan, heat 2 T olive oil. Add mushrooms. Stir for 8 minutes over medium high heat. Scrape mushrooms into your risotto and stir in the cheese and parsley.
5. Garnish with sprinkle of parmesan and serve immediately with Iron Hub Barbera in your glass!