Today we recommend a super classic but ever green pairing, risotto with mushrooms and Pinot Noir.

Sauté the mushrooms in a pan with fresh onion and a teaspoon of tomato paste to taste apart from the rice.
Prepare your risotto by blending it with a glass of Blauburgunder di Muri Gries.
Add the mushrooms cooked 3/4 of the way and finish by stirring with plenty of butter and Parmesan, which is always good for the spirit, and for the diet.
I recommend the very cold butter.

A mountain pinot noir, full of tannins and color, will not cover the flavor of your mushrooms, but will accompany them in a beautiful triumph of flavors.

Risotto con i funghi

If you need a really special rice follow this link Riso Carnaroli di Cascina Veneria.

Qui per la versione in italiano