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RED WINE RISOTTO WITH PORCINI MUSHROOMS AND SALAMI
(www.bourassavineyards.com, 800-499-2366)

2 T. extra virgin olive oil
2 T. unsalted butter
1/4 c. shallots, minced
2 cloves garlic, minced
1/3 c. dry salami
1 t. rosemary
2 sprigs thyme
1 oz. dry porcini mushrooms
2 c. Carnaroli or Arborio Rice
2 c. of Bourassa red wine (any kind), divided
2 c. chicken stock
1 oz. of Parmesan cheese grated Parmesan curls

Soak porcini in boiling water for about 15 minutes. Strain the liquid through a fine sieve lined with cheese cloth or a coffee filter and reserve the liquid. Check the porcini for any grit that may be still attached. Chop the porcini into 1/2 inch pieces. Heat the broth and keep just below a simmer. In a large heavy pan, heat olive oil and butter til the butter is melted, add the salami and cook over moderate heat for about 2 minutes. Add the shallots, garlic, rosemary, thyme, mushrooms and a little salt. Cook til the shallots are transparent and soft. Add the rice and cook, stirring constantly, for 2 minutes. Add 1 c. of red wine and cook til almost completely absorbed. Add the remaining wine, 1/2 c. at a time, stirring after each addition and only adding the wine when the previous wine is almost completely absorbed. Add about 1/2 c. of the porcini reserved liquid. Add the broth, 1/2 c. at a time, in the same manner as the red wine. Check the rice for doneness. It should be creamy and a little al dente (this will take between 20-25 minutes). Taste and correct seasonings by adding salt and pepper if needed. Remove the thyme sprigs prior to serving. Garnish with Parmesan curls. 

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Red Wine Risotto recipe is published in our April, 2009 Menu Minder, Issue #306.