9224 Route 414
Lodi, NY 14860-9641
Serves six to eight
This lovely, plum-colored Merlot, full of black currant fruit, vanilla, and lively spices, works perfectly with a complex risotto. Don't add extra salt until the end as the bacon and parmesan may provide enough.
Steep porcini in one cup boiling stock for 20 minutes, drain; reserve. Strain stock through double layer of cheesecloth; reserve.
Simmer remaining stock in a 2-to-3-quart saucepan.
Cook the onions in two tablespoons of oil on medium-high heat until translucent, add rice, stirring for 2 to 3 minutes, until the grains are slightly translucent. Add wine, boil until nearly absorbed. Add two cups of stock, lower heat to medium-low, and cook rice uncovered, stirring frequently, until most of the liquid is absorbed. Continue adding stock in two-cup increments, including porcini liquid, stirring frequently, until the rice is tender, cooked through with a slight bite remaining in the center, approximately 20 minutes.
In remaining oil, sauté red peppers for 3-4 minutes, until just softened; remove, leaving oil in the pan. Sauté creminis until their liquid is evaporated; season peppers and mush- rooms with freshly ground pepper.
When rice is al dente, stir in mushrooms, peppers, nuts and cheese. Add more stock if needed to achieve a final texture more like a stew than a soup. Warm through, taste for seasoning, and serve in warm bowls topped with parsley and more grated Parmesan.
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