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Festival of the Arts Wild Mushroom Risotto with Aged Parmesan, Truffles and Zinfandel Reduction

This is a traditional risotto enhanced by a simple red wine reduction, truffle carpaccio and a nutty aged parmesan.
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Side Dish
Cuisine: Italian
Keyword: Aged Parmesan, Risotto, Truffle, Wild Mushroon, Zinfandel Reduction
Servings: 4


Zinfandel Reduction

  • 2 Cups Chicken Stock
  • 1 Cup Zinfandel The dryer the better
  • 1/3 Cup Shallots Chopped
  • 1 Tbsp Tomato Paste
  • 1 Sprig Fresh Thyme Or tw Teaspoons Dry
  • 7 Tsps Butter By Teaspoon

Wild Mushroom Risotto

  • 4-5 Cups Chicken Stock
  • 3 Tbsps Olive Oil Separated
  • 12 Oz Wild Mushrooms Such as Shitake
  • 1 small Onion Chopped
  • 2 Cloves Garlic Minced
  • 1 1/4 Cup Arborio Rice
  • 3/4 Cup Dry White Wine
  • 1 Tbsp Parmesan-Reggiano Grated
  • 1 Tbsp Parsley Chopped
  • 3/4 to 1 Ounce Truffle Carpaccio
  • 3 Tbsps Butter
  • Aged Parmesan For Shaving


Zinfandel Reduction

  • Place Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20minutes). Place stock in a bowl; keep warm.
  • Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.

Wild Mushroom Risotto

  • Heat the chicken stock to a simmer in a saucepan
  • Melt 1½ tablespoons of olive oil in a large skillet with high sides over medium heat. Sauté until the mushrooms are brown and the liquid evaporates.  8-10 minutes. Remove, set aside and chop when cooler.
  • In the same skillet the remaining olive oil.  Cook the onions for 5 to 7 minutes or until translucent.  Add the garlic and sauté for 30 seconds more.  Add the rice and coat it in the oil, let it cook for about a minute.
  • Add the wine and allow it to reduce for about a minute as well. Add a ladle full of the simmering chicken stock to the rice, stir constantly and continue to add the stock one ladle at a time making sure to wait until the rice has soaked it all up before adding in another.
  • When the rice is just about fully cooked, add in one more ladle full of chicken stock and season with salt and pepper. Add in the Mushrooms, Parsley, Parmesan Reggiano and butter, turn the heat off and place a lid on the pan. Let it sit for 5minutes covered.


  • Mound the rice in the center of a bowl. Place truffle shavings along the edge. Drizzle the reduction along the edge of the rice.  Shave aged parmesan over the top.