Red Wine & Mushroom Risotto

Red Wine & Mushroom Risotto

Course: Main Course


  • 2 Tbsps olive oil
  • 2 large shallots diced
  • 2 cloves garlic minced
  • 12 oz baby portobello mushrooms sliced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 2 cups jasmine rice
  • 1 cup dry wine, preferably a smooth red like a Tempranillo
  • 4 cups chicken stock
  • 4 Tbsps Carr Valley Goat Butter
  • 1/2-1 cup Carr Valley Boozin' Billy shredded, rind included
  • 1 tsp balsamic vinegar


  • Heat olive oil in a large heavy bottom saucepan, over medium high heat.
  • Add diced onion and sauté until slightly browned, about 5 minutes.
  • Add garlic, mushrooms, salt, pepper, and thyme to pan and sauté, stirring frequently, for 5-7 minutes until mushrooms are soft and have reduced in size and most liquid is cooked away.
  • If pan is looking dry add another 1-2 Tbsps of olive oil and add rice to saucepan to toast, stirring constantly, for 2-3 minutes, until any liquids are absorbed and the rice has a light brown color.
  • Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan and incorporating it all together. Lower heat to medium low and cook, stirring constantly, until rice has absorbed nearly all of the wine, about 10 minutes.
  • Add 1 cup stock at a time, stirring constantly, until rice has absorbed nearly all of the stock. Repeat this process, until almost all the stock is absorbed and rice is al dente. Taste the rice in between each addition of stock to see if the consistency and taste is to your liking. Ideally the final product should have a slight bite to it and not be mushy, with a thick, starchy broth. If you feel it is not cooked enough and you’ve used all the stock you can add more water or wine ½ cup at a time until it reaches the texture you want.
  • When rice is cooked, remove risotto from heat. Immediately stir in the Carr Valley Goat Butter and Carr Valley Boozin Billy, mix until fully incorporated into the risotto and it has a rich silky texture. Taste again and add seasoning if necessary; if it still tastes flat but already salty enough add a tiny splash (approx. 1tsp) of balsamic vinegar to brighten it up and bring out the other flavors.
  • Serve hot with your favorite crusty bread!


This beautiful risotto is comforting on a chilly day, and show stopping for a small dinner with friends. The goat butter and Boozin Billy cheese combine perfectly to give this dish a rich texture and unique flavor that stands out. It is not difficult in a technical way, but you do need to have patience and give it your full attention to avoid burning the dish. It might seem tedious but it is absolutely worth the time and effort.
Tried this recipe?Let us know how it was!
Scroll to Top