Wine Pairing - CASILLERO DEL DIABLO Rosé &

Mushroom Risotto

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INGREDIENTS

500 g arborio rice
white wine
Dried mushroom stock
Assorted mushrooms (oyster, paris,
portobello, shitake)
250 g Parmesan cheese
100 g butter
1 L white wine
Salt, pepper

PREPARATION

Image Mushroom Risotto

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.

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