Wild Mushroom And Grana Padano Risotto
An Autumnal risotto made by chef Rosie MacKean
This Autumnal risotto showcases the savoury, mellow depth of dried and fresh wild mushrooms. Delicious with stony, mineral expressions of Prosecco Superiore from Conegliano Valdobbiadene.
See chef Rosie MacKean cooking this dish on @ProseccoCV IGTV channel and follow the IG live on September 13th when we’re going to taste six different Conegliano Valdobbiadene Prosecco Superiore DOCG and talking about why they are such a great match with food with Sarah Abbott MW and Rosie herself.
More info about the event here.
180g Carnaroli Rice
20g Dried Porcini
1 Shallot Finely Chopped
70g Butter, Diced
250g Wild Mushrooms, Roughly Chopped
50g Grana Padano
125ml Prosecco Superiore (reserved from the bottle you’re having with dinner!)