Served at the 2019 Farmers’ Table Wine Trail, Robller Winery

1 cup Arborio Rice
1 tbsp Olive Oil
1 large onion, chopped
1 cup chopped mushrooms
1 cup chopped asparagus
¼ cup Cool Cow Asiago cheese, grated
4-5 cups hot chicken stock
½ cup Röbller Vidal Reserve wine
½ stick butter -browned

Heat olive oil in a heavy non-stick 2-quart pot. Saute onion in oil until translucent then stir in mushrooms. Add rice and stir until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot chicken stock, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time. This rice creates its own creamy sauce; add additional liquid if a creamier texture is desired. Add chopped asparagus during the last 5 minutes of cooking. Remove from heat, stir in cheese and browned butter. Serve immediately.

Time: 1.5 hours; Serves 4
Serve with Röbller Reserve Vidal

Robller Winery Mushroom Risotto with Spring Vegetables


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