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.

Ingredients

180g Carnaroli Rice

1.2l Water

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!)