Italian comfort in perfection: with forest scent and creaminess
Wine with food shows its full potential when it meets hearty classics such as a creamy mushroom risotto with porcini mushrooms. The velvety texture of the risotto rice combines with the deep umami power of the roasted and soaked porcini mushrooms to create a feast for the senses – aromatic, earthy and full-bodied. Wine and food come together here, with buttery and nutty notes, fresh herbs and a hint of white wine creating a harmonious taste sensation. The risotto thrives on balance: acidity from the wine and stock, sweet creaminess from the Parmesan and butter, earthy depth from the mushroom and a characterful bite from the rice. The dish is pure Italian comfort food and invites you to meditate on flavors and textures – an ideal case of sophisticated food pairing.
Ideal wine pairing: Sauvignon Blanc (Marlborough, New Zealand)
A fruity Sauvignon Blanc – from Marlborough, for example – is the perfect wine partner for mushroom risotto with porcini mushrooms. The tangy freshness brings vitality to the creaminess of the risotto, while aromas of gooseberry, green apple, cassis and delicate elderberry pick up on the spicy, earthy notes of the porcini mushrooms and accentuate them elegantly. The typical, finely tart acidity provides structure and clarity in the mouth, making the dish appear light and animating and preventing heaviness on the palate. The delicate herbal spice of the Sauvignon Blanc brings a fresh perspective to the parsley and chives in the risotto, while crisp fruit flavors provide a modern counterpoint to the strong umami of the mushrooms. This food pairing impresses with its complex yet pleasantly unobtrusive character and adds a fresh accent to every bite.
Further wine recommendations for this dish
Pinot Grigio delle Venezie DOC (Veneto, Italy)
Pinot Grigio is the epitome of everyday Italian culture and delights with clear pear and citrus notes, a fresh acidity and a clean, straightforward length. The delicately fruity, acidic nature of the wine envelops the mouth-filling creaminess of the risotto with freshness without becoming dominant. The pithy porcini mushroom aromas are underlined, not overlaid, and are given a pleasantly invigorating character by the mineral vein of the Pinot Grigio. The floral notes also complement the parsley aroma in the dish. This makes every bite light and invigorating, while the wine provides continuity and clarity – perfect for lovers of purist dishes.
Chardonnay Alto Adige DOC (South Tyrol, Italy)
Chardonnay from South Tyrol guarantees a balance of freshness, fruit and elegance. The aromas of apple, pear, nut and the occasional subtle hint of honey go perfectly with the multi-layered depth of the porcini mushrooms and the creamy consistency of the risotto. The medium body of the wine wraps itself gently around the rice, the freshness invigorates and takes away any heaviness from the buttery texture. Thanks to its subtle woody note, it goes well with both mushroom-based and creamier risottos – a compromise between floral lightness and nutty depth that adds South Tyrolean sophistication to every course.
Gavi di Gavi DOCG (Piedmont, Italy)
Gavi di Gavi has an unmistakable mineral character and fine citrus and floral notes. The heavenly freshness and clarity make the mushroom risotto appear fragrant and lift the aromas to a new level. Its delicate structure and almond note on the finish ensure a balanced mouthfeel that never feels heavy. Gavi ensures that every aroma remains on the palate and gives the mushroom note a touch of Mediterranean nobility.
Grüner Veltliner Wachau DAC (Wachau, Austria)
Grüner Veltliner plays around creamy and earthy dishes with peppery spice, white fruit and tangy acidity. Its spiciness picks up the nutty aroma of the porcini mushrooms, while the tangy characteristics prolong the freshness of the risotto. With animating apple and citrus notes, the wine brings lightness and a touch of exoticism to a classic Italian dish, creating an elegant bridge between Austria and Italy.
Viognier Pays d’Oc IGP (Languedoc, France)
Viognier brings rich apricot and peach notes, floral hints and a silky texture. This white wine wraps itself around the risotto like an elegant film, enhancing the creaminess and filling the palate with fruit. At the same time, Viognier remains supple thanks to its low acidity, but brings just the right depth of aroma to emphasize the porcini mushrooms and bring a warm, sensual dimension to the dish.
The recipe:
Mushroom risotto with porcini mushrooms
Cooking utensils
- 1 Large pan
- 1 Pot
- 1 Cutting board
- 1 Knife
- 1 Sieve
- 1 Grater
Ingredients
Risotto & mushrooms:
- 200 g Risotto rice Arborio or Carnaroli
- 150 g fresh porcini mushrooms alternatively 20 g dried, soaked
- 1 Shallot
- 1 Garlic clove
- 750 ml hot vegetable stock
- 75 ml dry white wine
- 2 1 tbsp olive oil
- 30 g Butter
- 50 g freshly grated Parmesan cheese
- Salt Pepper
- 1 tablespoon freshly chopped parsley
Preparation
Prepare the mushrooms:
- Soak the dried mushrooms in warm water for at least 30 minutes, squeeze out and roughly chop (keep the soaking water). Clean and slice the fresh mushrooms.
Approach:
- Finely chop the shallot and garlic, sauté in olive oil. Add the mushrooms and sauté.
Cook risotto:
- Add the rice, stir until translucent and deglaze with white wine.
- Gradually add hot stock (and a little mushroom soaking water), stirring constantly until the rice is al dente and creamy (approx. 20-25 minutes).
- Stir in the butter and parmesan, season with salt and pepper.
Finish:
- Cover the risotto, leave to rest for 2 minutes and serve sprinkled with parsley.
Recommended sides:
- Corn polenta with parmesan
- Green salad with walnut oil
- Crostini with truffle butter
