Would I like to come up with some recipes to pair with some Demarie wines? You bet! I’m a big fan of wine’s from Italy’s Piedmont region, so I eagerly jumped on the opportunity. A wine pairing for mushroom risotto seemed like a good start.
I love making risotto, especially as the weather gets cooler. Sure, it takes some patience, but it is pleasant standing over a warm pot and stirring that arborio rice, knowing the creamy goodness that is sure to follow. It doesn’t actually require constant stirring, but frequent. You can prepare the sautéed mushrooms as you are cooking the risotto.
When the rice has softened, stir in those savory mushrooms and a good amount of Parmesan cheese, and you have yourself some serious comfort food. All the more comforting when the risotto is paired with a Barolo!
Wine Pairing: Barolo is often called “the king of wines”, and it truly is a special one. Made from Nebbiolo grape, from a small area in the Piedmont region, Barolos tend to have a lot of finesse and staying power.
I paired the 2010 Demarie Barolo with the Mushroom Risotto. Brick red in the glass, I first noted taste of licorice and bark. Not as tight as some Barolos when first opened. After breathing a bit, the juicy cherry fruit really came forth, along with a touch of chocolate. A well-structured wine, with a nice finish. There’s an earthiness to the wine, too, which pairs nicely with the mushrooms in the risotto. I would definitely say the Demarie Barolo is a good wine pairing for the mushroom risotto!
The winery suggests this Barolo can age well for 10 to 15 years, and I can see that potential. I would note that this wine is drinking very well right now, at a relatively young age for a Barolo. The wine is 13.9% ABV, made from 100% Nebbiolo grapes. For more on the wine details, visit the Demarie website. To make the risotto, read on for the recipe!
Full disclosure: I received a courtesy sample of this wine from the winery. As always, the opinions expressed here are entirely my own.
- 2 tbsp olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 7 cups chicken stock
- 2 cups arborio rice
- ⅔ cup red wine, divided
- 1 shallot, diced
- 2 cups shiitake mushrooms
- 2 cups crimini or button mushrooms
- 1 tsp dried thyme
- 1 tbsp butter
- ½ cup parmesan or romano cheese
- salt and pepper to taste
- Bring the broth to a gentle simmer and keep warm.
- Heat 1 tablespoon olive oil over medium heat. Add the onions sauté until the onions start to get soft, about 5 minutes. Add the garlic and sauté for another minute
- Add the rice, stir to get it evenly coated with onion mixture, about 2 minutes. Add ⅓ cup of wine, cook until it is absorbed.
- Add a ladle or two of broth to the rice, stir in and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
- Once all or most of the liquid has been absorbed and the rice is tender to the bite, you are ready for the mushrooms & finishing touches. This takes about 30 minutes.
- Get the mushrooms going as you gradually ladle the broth into the risotto. Heat 1 tablespoon of the olive oil in a skillet, then add the shallot, cook until softened, 3-5 minutes.
- Stir in the mushrooms, cook until they begin to soften about 5 minutes.
- Stir in the remaining ⅓ cup red wine and add the thyme. Cook about 5 minutes until the wine is mostly absorbed, then melt in the tablespoon of butter. When the butter has melted, keep the mushrooms on low heat to keep warm.
- Finish the risotto: Stir the mushrooms into the cooked rice, then stir in the cheese. Add salt and pepper to taste, and serve with a Barolo!