Forchini Winegrower's Spring Risotto
It has been awhile since dishing out a new recipe, but now that 2010 Spring has started to produce some greens here is a quickie that will please:

  •  6-8 bunching onions, cut off to leave about 1-2 " of the green top.  Coarsely chop.
  • 10-12 leaves of Swiss Chard and tear into strips.
  • 1 garlic head, peel and chop fine.
  • 6 small brown mushrooms and slice thin.

Place 2 tbsp of unsalted butter with equal amount of extra virgin olive oil and saute the above ingredients lightly over low heat for 3 minutes.  Add salt & pepper to taste.

Add 1 cup arborio rice  and lightly saute for another 2 minutes stirring mixture so to cook evenly.  Add more oil if needed.

Slowly add a little chicken stock to the rice to cover mixture and continue to cook until most of the stock is absorbed by the rice.  Continue adding stock and reducing until rice is near tender or for about 15 minutes. 

Add 2 tbsp of half & half cream and sprinkle with asagio or parmagiano cheese stirring until all the cream is absorbed and the cheese melted and uniformly distributed.

Plate into 2 preheated dishes and serve with Forchini Chardonnay or our Paradiso Rosato Tre Vite.  Yummy. 

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can add 1/4 cup fresh sliced mushrooms or a handful of dried mushrooms and simmer in the sauce for 30/40 minutes.  Add more stock or a little water if sauce becomes to thick.  

Add 1/4 cup of cream, half & half, or even milk to lighten the sauce and stir to a uniform cream/tomato color.    Add 3 tbsp. chopped flat leaf parsley, 1 tbsp. butter and cook an additional 2-3 minutes.

Lightly mix a portion of the sauce with your favorite pasta then add an extra topping of sauce over the pasta serving. after plating.  Add freshly grated dry cheese and garnish with chopped parsley.  Enjoy this pasta with a another glass or two of Forchini Papa Nonno. 

J. Forchini