Garlic Risotto with Viognier Steamed Mussels

Living near the Augusta Country Wine Trail has many advantages, the biggest one being year-round access to more than a dozen family-owned wineries. So depending on what I feel like cooking for dinner, it’s only a short drive to find the perfect wine, especially for this classic risotto dish.

Most risotto recipes call for a ‘dry white wine’ which leaves a pretty wide-open range of possibilities. Sauvignon Blanc tends to be most chefs first choice; however, for steaming muscles, I prefer an aromatic, dry, Viognier with a balanced level of acidity and one that pulls in flavors like fresh herbs, stone-fruits, and honey.

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Wild Mushroom Risotto


wild mushroom risotto1

Have I mentioned that I love mushrooms? (Joking) Seriously, the first time I made this recipe, I approached it bravely, not realizing how much time it takes to successfully prepare risotto.  I remember thinking as I was incorporating the final addition of the liquid that I would never make the recipe a second time because I was tired of stirring!  Then I tasted it and I never complained again.

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