Trellis’ Mushroom Risotto

Mushroom risotto is a delicious dish combining comfort and elegance. The fragrant sage, earthy mushrooms, and aromatic garlic blend perfectly with creamy Arborio rice. Each spoonful offers a mix of flavors that will leave you wanting more. This recipe from Trellis Dundee, a local restaurant with seasonally-inspired menus, serves two as a main or four as a side.

INGREDIENTS

• 1 cup Arborio rice
• 1-2 tablespoons high-quality olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1⁄2 cup dry white wine
• 5 sage leaves
• 1 1⁄2 cups chicken or vegetable broth
• 1⁄2 pound wild or store-bought mushrooms, sliced into long, 1⁄4-3⁄8 inch thick pieces
• 2 shallots, peeled and julienned (thinly sliced)
• 1 small leek or 1⁄2 a large leek, thinly sliced into ribbons roughly 1 1⁄2 inches in length
• 1 tablespoon freshly minced garlic
• 2 tablespoons butter
• 1⁄2 cup finely grated Pecorino Romano or Parmigiano Reggiano
• Lemon to squeeze

INSTRUCTIONS

• In a medium-large sauté pan (12-14 inches), melt 1 tablespoon of butter over medium heat. Add the sage leaves and fry for a minute, then toss in the shallots and mushrooms. Sauté for another minute or two until softened. Incorporate the garlic and sage, continuing to cook until the mushrooms are tender throughout. Once done, set the mushrooms aside in a bowl or plate.
• Wipe the pan clean and add another tablespoon of olive oil, heating over medium heat. Add the leeks and Arborio rice, toasting the rice while stirring to coat the grains with the oil. Ensure the Arborio doesn’t brown, just slightly change the hue.

• Once toasted, pour in the chardonnay or dry white wine. Cook off the wine for a minute, then add the broth and season with salt and pepper.

• Stir the rice regularly to achieve a creamy consistency. Once the majority (about 3⁄4) of the liquid has evaporated, add the mushrooms, a tablespoon of butter, and the grated Pecorino Romano, stirring to combine. Add a squeeze of lemon and season with salt and pepper to taste as needed.
• Serve hot, garnished with additional cheese and fresh herbs if desired.

WINE PAIRINGS

Wine Characteristics – A naturally fermented, terroir-driven Pinot Noir pairs exceptionally well with the earthy flavors of mushrooms. Look for wines made in a traditional Burgundian style, showcasing bright acidity and strong terroir character. This style of Pinot Noir complements the powerful yet delicate nuances of m

ushroom dishes. Remember to serve it straight from the cellar at a cool temperature.

• 2021 Nicolas-Jay Estate L’Ensemble Pinot Noir, Willamette Valley – This wine showcases Jean-Nicolas Méo’s expertise, blending the best blocks and barrels for exquisite texture and persistence. Its sweet citrus and power beautifully complement the savory Truffled Marsala Mushroom dish. Polished tannins and orange zest nuances cut through the creamy risotto, keeping your palate refreshed for each bite. A stunning mushroom and Pinot Noir pairing that will impress your guests.

• 2021 Resonance Vineyard Pinot Noir – This wine, crafted by winemaker Guillaume Large, is a fantastic expression of Willamette Valley terroir. Its herb, violet, and forest floor aromas make it an excellent match for this dish. The taut acidity and old-world lift on the palate provide the perfect backdrop to enhance the sweet herbaceousness of the mushrooms and the creamy richness of the Arborio rice.