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.


  • 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


  • 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.


Pairing wine with Mushroom Risotto offers a delightful exploration of flavors and textures, allowing you to savor the harmony between food and wine. Whether you choose a Chardonnay, Pinot Noir, or Sauvignon Blanc, each wine enhances the dining experience, allowing you to savor the harmony of flavors with every sip and bite.

Pinot Noir: With its delicate fruit flavors and silky texture, Pinot Noir is an excellent choice for Mushroom Risotto. Its bright acidity and gentle tannins complement the earthy notes of the mushrooms, creating a well-rounded pairing.

  • 2021 Grand Assemblage Pinot Noir from Dobbes Estate Winery: The earthy, umami-rich flavors of the mushrooms complement the delicate, complex notes of the Pinot Noir, creating a harmonious and flavorful dining experience. This particular wine’s bright acidity and subtle tannins enhance the creamy texture of the risotto, while its red fruit and spice undertones add depth and dimension to each bite. 

Chardonnay: The buttery notes and subtle oakiness of Chardonnay harmonize wonderfully with the creamy texture of Mushroom Risotto. Opt for a lightly oaked Chardonnay – a trademark of the Dundee Hills – to enhance the dish’s flavors without overwhelming them.

Sauvignon Blanc: For a refreshing contrast this summer, consider pairing Mushroom Risotto with Sauvignon Blanc. The wine’s crisp acidity and citrusy flavors provide a lively counterpoint to the richness of the dish, making it a refreshing choice for warm-weather dining.

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