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Chardonnay + Creamy Mushroom Risotto

Risotto is much simpler to make than one might think and feels like a special event when served for friends and family on the weekend. Contrast the dish’s creamy, melt-in-the-mouth texture with the District 7 Chardonnay. Our Chardonnay is grown in coastal Monterey county and retains the fresh acidity from the cooler climate to bring just the right amount of verve to the dish.

Serves: 4

Total Time: 45 min


  • 4 tbs butter, unsalted
  • 1 medium onion, chopped
  • 2 cups oyster mushrooms, trimmed and chopped
  • 1 tbs garlic, minced
  • 1 ½ cups Arborio rice
  • 1 cup white wine (District 7 Chardonnay)
  • 4 cups chicken broth
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup Parmesan cheese, grated


  1. Heat a medium saucepan over medium heat. Add 2 tablespoons butter, onion, mushrooms and garlic. Sauté until onions are soft (5 min).
  2. Add the rice and cook until coated with butter, stirring constantly (2 min). Add the wine and stir until absorbed (4 min).
  3. After the wine is absorbed, add a ½ cup of broth to the saucepan and stir until absorbed. Repeat, stirring often, with a ½ cup of broth at a time until all the broth has been added to the pan (25 min).
  4. Remove the saucepan from heat and add the salt, pepper, Parmesan cheese and remaining 2 tablespoons of butter.
  5. Serve with shaved Parmesan on top.

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