Our post today refers to a seasonal dish from the Cooking and Pastry School, Terra d'Scudella... RISSOTTO WITH ARTICHOKES MUSHROOMS AND ESTRAGON, to enjoy this spectacular dish, We need the following ingredients:

300 gr of carneroli rice
75 gr of butter
1 finely chopped onion
1 glass of dry white wine
1,5 l of chicken broth
50 gr of Parmesan cheese
2 artichokes
100 gr of arrows
1 c. Fresh tarragon
Salt and pepper

To make a good risotto, the best kind of rice is carneroli.
We fry the butter in a pan, add the chopped onion and wait until it is transparent, add the artichokes, clean and laminated and the mushrooms cut into brunoise, antendremso some 2 a 3 minutes and then add the rice and stir until the grains are transparent, without browning, we pour the white wine and continue stirring, adding broth little by little, this is the most delicate operation of risotto, even watering of liquid, without drying the rice but just enough to cover it, before finishing cooking, add the Parmesan and the rest of the butter.
The rice is left to rest so that it is al dente with a creamy consistency but with hardly any liquid ...

Once the RISSOTTO WITH ARTICHOKES MUSHROOMS AND ESTRAGON is ready to serve, We must not forget a good wine for an ideal pairing ... For this dish we recommend three options of white wine without aging:

Cingoyes White, Colored Deer, Casal de Armán

Cingoyes White.

Varietales: Macabeo, Sauvignon Blanc.
Bodega: Castle of Perelada.
D.O.: Emporda

Colored Deer

Varietales: Macabeo, Chardonnay.
Bodega: Cérvoles
D.O.: Costers del Segre.

Casal de Armán

Varietales: Roofing, Albariño, Godello.
Bodega: Casal de Armán
D.O.: Ribeiro.

Would you include some other wine? Leave your comments ...

For more information see Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com