Wine Pairing - CASILLERO DEL DIABLO Rosé &
500 g arborio rice
Dried mushroom stock
Assorted mushrooms (oyster, paris,
250 g Parmesan cheese
100 g butter
1 L white wine
Cook rice in the mushroom stock and wine over low heat for 15 minutes and remove from heat.
Coarsely chop the mushrooms. Heat a skillet with half the butter and sauté the mushrooms.
Finish the rice with the remaining butter and Parmesan cheese, stirring until the cheese melts and the rice is creamy.
Serve risotto hot, topped with sautéed mushrooms.