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September 18, 2019



Ideal for pairing with Veramonte Pinot Noir


  • 300 g rice
  • 250 g sliced mushrooms
  • 3 garlic cloves
  • 1 large onion
  •  1 L chicken stock
  • 1 c white wine
  • 75 g Parmesan cheese
  • Salt
  • Pepper
  •  Olive Oil


  1.      Sauté the chopped garlic and onion in olive oil until golden.
  2.      Add in the mushrooms until slightly browned and salt and pepper to taste.
  3.      Heat the chicken stock in a pan.
  4.      After a few minutes, add rice to the mushroom mixture and stir for 3-4 minutes, making sure to not let the rice stick.
  5.      Then add in the white wine and constantly stir above medium heat until the wine evaporates.
  6.      Add in the chicken stock to rice mixture one cup at a time, allowing the rice to absorb each cup before adding in the next.
  7.      Sprinkle Parmesan cheese on top and mix well until achieving a rich, creamy texture.