We made this on a slow evening and poured an awesome Zinfandel from McClain Cellars alongside it. The verdict: delicious. It is creamy Arborio rice slowly cooked with a medley of wild mushrooms and crispy pancetta. The earthy mushrooms and smoky pancetta create deep, complex flavors that develop with each spoonful, and a finish of Parmigiano-Reggiano and fresh herbs brings it to ultimate richness.
1 Pairing Notes
The wine's earthy undertones and medium body complement the wild mushrooms' umami richness, while its acidity cuts through the creamy risotto. The red blend's complexity matches the layered flavors of pancetta and aged cheese. McClain Cellars' Zinfandel did exactly this — its brambly fruit and gentle spice met the mushrooms head-on without ever overwhelming the dish.
2 Ingredients
- 1.5 cups Arborio rice
- 6 oz mixed wild mushrooms, sliced
- 4 oz pancetta, diced
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 6 cups warm chicken stock
- 1/2 cup Parmigiano-Reggiano, grated
- 2 tbsp fresh parsley
- 2 tbsp butter
3 Instructions
- Cook the pancetta until crispy, then remove and set aside.
- Sauté the mushrooms in the pancetta fat until golden; season and set aside.
- In the same pan, cook the shallot and garlic until fragrant.
- Add the rice, stirring to coat, then add the wine and cook until absorbed.
- Add the warm stock one ladle at a time, stirring constantly until the rice is creamy.
- Fold in the mushrooms, pancetta, cheese, and herbs, then finish with butter.
4 The Full Recipe
This is a short summary of a recipe I found over at McClain Cellars — the same winery behind the Zinfandel we poured with it. For the complete method and their pairing notes, head to their wine-pairing recipe collection: