Mushrooms lend themselves well to wine pairings. An earthy risotto with full-flavored mushrooms such as shiitakes calls for a rich American Pinot. If you are aiming for a milder palate, select a wine with a lighter taste such as a leaner Burgundy.
2 Tbs. unsalted butter
1 shallot, finely chopped
2 cloves garlic, thinly sliced
20 parsley leaves
¼ onion, diced
2 stalks celery, diced
½ russet potato, peeled, diced and blanched
1 cup fresh or frozen corn kernels
20 fresh fava beans, blanched
1 fresh piquillo pimento or 1 canned pimento, finely chopped
20 green peas, fresh or frozen
- Heat butter in large skillet over medium heat. When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened. Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
- Add potato and corn, and continue to cook for 2 minutes more. Add favas, pimento, and peas, and stir together. Season to taste with salt and pepper, heat through, and serve on side.