Quinta de Santa Cristina wine pairs… mushroom and asparagus risotto

Vinho Quinta de Santa Cristina combina com… risoto de cogumelos e espargos

🕓 50 min | 👨‍🍳 Easy | 👥 Serves 2

_ 1 cup of arboreous rice
_ 1 medium onion
_ 2 garlic cloves
_ ½ pound of portobello mushrooms

_ ½ pound of asparagus
_ 1 tablespoon of butter
_ 1L of vegetable broth
_ ½ glass of Quinta de Santa Cristina Reserva white sparkling wine
_ Olive oil
_ Black pepper to taste
_ Nutmeg to taste
_ grated Parmesan cheese
_ Sea salt to taste

Finely chop the onion and the garlic cloves and braise them with olive oil in a medium saucepan. Add the rice and when it has taken a golden color, pour in the sparkling wine and stir until the wine is fully absorbed. Then, add the sliced mushrooms and some of the asparagus and cover with some broth and let it cook. Season with sea salt and black pepper to taste. When the broth evaporates, add a little bit more until covering the rice and vegetables again. Repeat this process continuously until the broth is finished. After this, the rice should be creamy, remaining moist instead of totally dry. Then, mix the butter, correct the seasonings, add the Parmesan and sprinkle with nutmeg. Serve immediately and decorate with the remaining asparagus.

To pair this delicious dish, we recommend the remaining Quinta de Santa Cristina Reserve sparkling white wine used in the recipe.

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