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Photo: <a href="">hozinja</a> on Flickr

Making risotto is one of those kitchen tasks that is widely reputed to be much more difficult than it actually is. It just requires a little bit of attention. And lots of stirring. Therefore with just a little effort you can serve a dish that is a lot impressive. And also tasty. 

Yes, we know that you are “supposed” to stir risotto constantly, but the truth is that you just want to keep the grains moving enough that they don’t stew in the liquid. Frequently, or slightly more than occasionally, is fine. Just keep an eye on it.

There’s two ways to go with the wine for this mushroom risotto recipe. You can choose either a big jammy Zinfandel for a fruitier flavor or go for something like a red Burgundy to boost the earthiness of the wild mushrooms. Either way you can’t lose.