Mushroom Risotto

Pair with Amontillado

Mushrooms of all varieties pair perfectly with Amontillado due to the wines low acidity levels and delicate structure, ensuring the wine doesn´t over power the mushrooms.

Ingredients

6 cups 
Chicken broth, divided
3 Tbs 
Olive oil divided
1 Pound 
Portobello mushrooms thinly sliced
2  
Shallots diced
1 1/2 cups 
Arborio rice
1/2 cup 
Fino Sherry
To Taste 
Sea Salt
To Taste 
Freshly ground black pepper
3 Tbs 
Finely chopped chives
4 Tbs 
Butter
1/3 Cup 
Freshly grated parmesan cheese

Directions

Warm the broth over a low heat. Warm 2 tablespoons olive oil in a large saucepan over medium to high heat. Add the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid, put aside.

Add 1 tbs olive oil to the frypan and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the Fino Sherry, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes. Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with pepper and salt to taste.

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Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
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