Risotto Mushroom

Mushroom risotto: Arborio or Carnaroli rice cooked with dried porcini and fresh mushrooms, white wine, stock, butter, and Parmesan, finished with a generous amount of both. The porcini umami is the dominant flavour, the Parmesan adds salt and aged dairy depth, the butter adds fat, and the starchy rice creates a dense, creamy texture that coats the palate. The wine needs enough earthy character to engage the porcini umami, enough acidity to cut the butter and Parmesan fat, and no oak.