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Tank Garage Winery

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Tank Garage Winery
June 30, 2020 | Tank Garage Winery

A Perfect Pairing

white wine and risotto

This risotto is what dreams are made of. Seriously. Packed with fresh seasonal veggies from the farmers market, a bit of butter and a fistful of parmesan, this pairing takes Karma Coma Supernova to a whole new level. Take your time with this recipe – it's worth every second spent standing over the stove.

We recommend throwing on this playlist, pouring yourself a glass of Karma Coma Supernova and basking in the good vibes coming your way. ✌️

Summer Risotto 

Serves 6


1 qt chicken stock
water, as needed
2 ears sweet corn
1 ea yellow squash, cut into 1/2" half-moons
1 ea zucchini, cut into 1/2" half-moons
8 oz oyster mushrooms, cleaned and separated
olive oil
1 ea yellow onion, minced
1 head garlic, minced
1/2 c dry white wine
1 1/2 c Arborio rice
4 tbs butter
1 c parmesan cheese, finely grated with a microplane 
kosher salt, to taste
black pepper, to taste
microgreens (optional) to garnish

Tools Needed:
chefs knife
cutting board
1 sheet pan
mixing bowl
1 large cast-iron skillet or sauté pan with 4" sides or a dutch oven
1 wooden spoon or heat-proof spatula
1 microplane
tasting spoons
serving bowls




Heat oven to 425º F

Bring chicken stock to a low simmer over the stove and hold for later use. 

Cook sweet corn in salted, boiling water for 5-7 minutes or until tender. Using a sharp knife, remove kernels from the cob and set aside for later use.

Coat mushrooms in a bit of olive oil and season generously with salt and pepper. Spread evenly over a sheet pan lined with foil. Roast in the oven at 425º F for 15-20 minutes, stirring halfway through the cooking process until mushrooms are brown and slightly crispy. Set aside for later use. 

Meanwhile, toss zucchini and yellow squash in olive oil and season generously with salt and pepper. Sauté over medium-high heat until edges are slightly browned and squash is just softened. Remove from pan and set aside for later use. 

Finely mince onion until pieces are approximately the size of a grain of rice. Mince garlic and set aside.

In a large cast-iron skillet, heavy sauté pan or dutch oven, heat approximately 2 tablespoons olive oil until you see a slight ripple indicating the oil is hot. Add minced onions, season with salt and sweat until translucent and completely soft (taste the onions to make sure they are soft. Nobody likes crunchy onions in risotto). Do not brown. Once onions have cooked, add garlic, season and stir until fragrant. Add Arborio rice and stir to coat with oil. Keep on stirring – do not brown the rice!

When the rice has taken on a slightly translucent appearance (approximately 2-3 minutes), add the wine and stir continuously. Tip: Make sure to rub your spatula across the bottom of the pan to pick up any bits of fond from cooking the onions and garlic! Reduce wine while stirring gently until fully absorbed. 

Adding 1/2 c of stock at a time, continuously stir the rice until all the liquid has been absorbed. This process may use more than 1 qt of stock – if you need more liquid, water can be used to finish the cooking process.  Tip: The continuous stirring, along with the slow additions of liquid, is what creates the creamy texture Risotto is known for. Don't rush this step, and don't ever leave your pan unattended. Taste the rice throughout this process to test for doneness and season as needed. Rice should be al dente. 

Add butter and parmesan and stir until fully incorporated. Add mushrooms, squash, and sweet corn, reserving a bit of each vegetable for garnish. Taste and season as needed.

To serve, garnish with a bit of the reserved vegetables, a bit of freshly grated parmesan and microgreens (optional). 

Tip: Have leftovers? Cool mixture and form into 1" balls or small disks. Coat with flour, egg wash and panko to fry up for some killer Arancinis later on in the week! (These can also be frozen for up to 1 month)

Recipe by Grace Coyne


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