Perfect Pairings: Mad Housewinfe, Cabernet Sauvignon, 2008, California, 423757

Mushroom Risotto

6 cups beef stock
2-2/3 cups Arborio rice
1/3 ounce dried porcini mushrooms (reconstituted, keep the liquid. Use fresh if you can get them.)
OR
2 ounces fresh Crimini mushrooms, quartered
1 small onion – minced
4 ounces unsalted butter
1/4 cup fresh, blanched peas
1 tsp fresh mint (chopped)
pecorino romano cheese (freshly grated, if possible)
Salt and freshly ground black pepper

1. Place the chicken stock in a saucepan over medium low heat.

2. Meanwhile, in a large pot, sauté the onion on medium, in 2 ounces of butter for 2-3 minutes, until translucent. If you have chosen to use the Crimini mushrooms, sauté them with the onion.

3. Add the Arborio rice to the onions and sauté for 1 minute, stirring well.

4. Add 2 cups of the warmed stock to the rice, stirring frequently to incorporate.

5. When the stock has been absorbed into the rice, add the porcinis and their liquid if using, along with 1 cup of chicken stock.

6. Cook and stir until the liquid has absorbed.

7. Continue adding stock, 1 cup at a time, and stirring until the rice is al dente (still firm, but tender)

8. Add the remaining 2 ounces of butter, a good handful of pecorino romano and stir well to emulsify.

9. Add the peas, mint, and season with salt and pepper to taste, stir well. Serve immediately.







					Mushroom Risotto 6 cups beef stock 2-2/3 cups Arborio rice 1/3 ounce dried porcini mushrooms (reconstituted, keep the liquid. Use fresh if you can get them.) OR 2 ounces fresh Crimini mushrooms, quartered 1 small onion – minced 4 ounces unsalted butter 1/4 cup fresh, blanched peas 1 tsp fresh mint (chopped) pecorino romano cheese (freshly grated, if possible) Salt and freshly ground black pepper 1. Place the chicken stock in a saucepan over medium low heat. 2. Meanwhile, in a large pot, sauté the onion on medium, in 2 ounces of butter for 2-3 minutes, until translucent. If you have chosen to use the Crimini mushrooms, sauté them with the onion. 3. Add the Arborio rice to the onions and sauté for 1 minute, stirring well. 4. Add 2 cups of the warmed stock to the rice, stirring frequently to incorporate. 5. When the stock has been absorbed into the rice, add the porcinis and their liquid if using, along with 1 cup of chicken stock. 6. Cook and stir until the liquid has absorbed. 7. Continue adding stock, 1 cup at a time, and stirring until the rice is al dente (still firm, but tender) 8. Add the remaining 2 ounces of butter, a good handful of pecorino romano and stir well to emulsify. 9. Add the peas, mint, and season with salt and pepper to taste, stir well. Serve immediately.



	Mad Housewife Cabernet Sauvignon • 2008 • California • 423757 Grape: Cabernet Sauvignon appearance - bright, clear color : medium purple aroma - fragrant flavors (smell + taste) sweetness - slightly sweet acidity - round oak - wood fruit - black cherries, raspberries earth - black pepper, clove body - full tannins - light additional notes - has some residual sweetness, easy to drink, soft and very fruity				• Noble does not begin to describe the reputation of the Cabernet Sauvignon grape. It is the greatest of the wine making varieties. Adaptable and hearty, it can be grown in almost any climate that is not too cool. A fact which is demonstrated by vintners the world over. The grape itself is small, thick skinned, and packed with tannins. It is that tannin, a natural preservative, which gives the resulting wine it's ability to go the distance, and then some, making it tops among the longest-lived wines made. When grape, weather, and winemaker meet, Cabernet Sauvignon can be a wine with incredible depth of aroma and taste. But in a bad year, or in the hands of a mediocre vintner, the meaning of sauvignon, from the French for savage, can become clear.