Tag Archives: risotto

Mushroom Wine Pairing

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It’s mushroom season which means it’s a wonderful time to make mushroom risotto! Or mushroom pizza! Or maybe a mushroom ragu! Now, what is a good mushroom wine pairing?

Mushroom Wine Pairing

Mushroom wine pairing depends on how you’re preparing the mushroom. There are so many different ways to cook mushrooms, and the ingredients you use determine what wine to drink. You’ll want one wine for a simple mushroom ragu and another for a more complex pasta dish.

Barbera

Making a pasta or a pizza? I’d go for a Barbera. The acidity in the wine will go nicely with your mushroom ragu or chanterell pizza! I recently made a mushroom risotto with mushrooms I picked in the forest, and paired it with a Barbera from Diego Morra!

  • mushroom wine pairing

Check out some of my other favorite Barbera’s:

Ghiomo Vigna Granda
Azelia Barbera Punta
Cavallotto Vigna Cucolo
Burlotto Barbera Aves

Nebbiolo

As soon as you add a lot of butter, cream or oil, a Nebbiolo might be more suitable. That said, you don’t necessarily need to go straight to the Barolo’s. I really like Langhe Nebbiolo, and think they can be a great “alternative” to a Barolo! Here are some of my go to Nebbiolo’s:

Elio Altare Langhe Nebbiolo
Trediberi Langhe Nebbioolo (NB Link to a magnum)
Diego e Damiano Barale Langhe Nebbiolo
Marengo Valmaggiore Nebbiolo d’Alba

Skrei with Pea Risotto

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* paid partnerhsip with Picard Norge / AD

Picard Norge to the rescue in a time crunch

I mostly make my food from scratch. But I am very lucky to have the time to do so. Many, or most, of us are very busy and can’t always make dinners that take 4 hours. Or even 1 hour. That’s why I am so glad that Picard Norge opened a store near my house. So far I’ve only encountered high quality frozen foods, and it can be a very good alternative when there are not enough hours in a day.

What You Need

  • Skrei (or cod)
  • Risotto
  • Peas (cooked)
  • Parmesan (as much as you’d like)
  • Vegetable stock (optional)
  • White wine (also optional)

What You Do

Risotto

  1. I use vegetable stock and white wine for this risotto, but you can prepare it however you like. I used 2dl risotto rise, 2dl vegetable stock and 2dl white wine. Pour rice and the wine into a pot, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good consistency – this will take 20-30 mins.
  2. Add the cooked peas to the risotto. I used frozen peas from Picard Norge. With cooked frozen peas I suggest adding them in earlier than if they are not frozen.
  3. A few minutes before the risotti is ready, add in the parmesan. The risotto should have a creamy texture.

Skrei (or cod)

  1. I used the frozen cod filets from Picard Norge. There are multiple ways to prepare this, just follow the directions on the box. I chose to boil it without defrosting. If you have time, I would recommend defrosting and then either frying it in a pan or baking it in the oven.

Wine Pairing

When pairing wine with cod there are many good options. But since I am Piemonte Girl, I have to go with Barbera!

A “simple” Barbera, like the one from Giovanni Corino or Diego Morra goes very well with cod. You can also go for a Barbera Superiore, like the one from Cavallotto or Chiara Boschis.