Von Stiehl Winery in Algoma, WI is a great destination for a lazy, summer Saturday. Their tour boasts a trip to their centuries-old underground caverns, a tasting of their delicious, award-winning wines, and ghost stories personalized to their federally registered historic site.
As I spent much of the summer of 2009 living in Italy, it’s only fitting that I learned to make a mean risotto. After Cream City Cuisine was born, it seemed fitting to use my favorite Riesling by Von Stiehl in this recipe. Enjoy.
Riesling Risotto
Ingredients:
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup Arborio Rice
1 cup thinly sliced fresh mushrooms
1 16 oz. can chicken stock
1 cup Von Stiehl Dry Riesling
Preparation:
Add olive oil, onion, and garlic to deep frying pan and carmelize on medium heat. Add rice and saute until golden. Turn up heat to medium-high and add wine and continue stirring until absorbed. Add chicken stock 1/2 cup at a time until absorbed by rice while constantly stirring.
About halfway through, add the mushrooms and let them stew in the juices. Continue adding chicken stock 1/2 cup at a time until it’s fully absorbed. Get comfortable, and invite your family or friends into the kitchen to keep you company as it will take about 30-40 minutes to get all of the stock incorporated.
Serves: An army