Cart 0

Risotto Recipe for Winter

This risotto recipe, courtesy of The California Wine Club, is a perfect side dish for hearty winter meals. 

Prep Time: 20 Minutes

Cook Time: 1 Hour

Yield: Serves 6


  • 4 Tbsp olive oil, divided
  • 3 ½ oz crimini mushrooms, sliced thinly
  • salt
  • black pepper
  • 3 Tbsp butter, divided
  • 2 leeks (white parts only), halved and sliced thinly into semi-circles
  • 2 cloves garlic, finely minced
  • 1 ½ c Arborio rice
  • ¾ c white wine
  • 6 c chicken stock
  • ¼ c julienned sun-dried tomatoes
  • 4 strips crispy-cooked bacon, chopped
  • 1 tsp chopped flat-leaf parsley
  • 1 tsp thyme leaves
  • 1 ¼ c grated Parmesan cheese, divided


  1. Place a large, heavy bottom pan over medium heat and add 2 Tbsp olive oil; once oil is hot, add mushrooms and a pinch of salt and pepper and sauté until golden-brown; remove mushrooms from pan and set aside.
  2. Into same pan, add 2 Tbsp butter, 2 Tbsp olive oil, leeks, and a small pinch of salt and pepper; sauté for about 10 minutes, or until caramelized and golden-brown.
  3. Add garlic and stir to combine; once garlic becomes aromatic, add rice and sauté for about one minute in order to toast the rice a bit.
  4. Add wine and stir to combine, allowing the wine to reduce down until almost gone; add in a couple of ladles of heated chicken stock and stir; reduce heat to medium-low.
  5. Stir frequently until rice has absorbed most of the stock; add another ladle or two of heated chicken stock and stir, repeating the process until rice becomes tender and creamy, about 24-28 minutes (most or all of the stock will be gone by the end).
  6. Turn off  heat and add in ¾ c Parmesan cheese and one Tbsp butter, stirring to incorporate and melt; add sautéed mushrooms, sun-dried tomatoes and bacon, and fold in parsley and thyme.
  7. Serve immediately while creamy and hot, and garnish with remaining Parmesan cheese.