Taste New Worlds

An Adventure in Fine Argentine & Chilean Wine and Japanese Sake

An Adventure in Fine Argentine Wine & Chilean Wine and Japanese Sake

Morel and Sweet Pea Risotto

It's almost Spring!  Okay, it's not.  It's not at all, and we're counting our chickens long before they're going to hatch, but this recipe is just so light and refreshing, that we can't wait until all of the ingredients come into season to share it!

Serves 6

Serves 6

1oz dried morels or 8 oz fresh

6 Tbsp butter

sea salt & freshly ground black pepper

3 quarts chicken stock or low sodium broth

1 large shallot, finely chopped

3 cups Italian arborio rice

1-1/2 cups dry white wine

2 cups fresh or thawed frozen peas

1 cup feshly grated Parmigiana-Reggiano cheese

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh chives

If using dried mushrooms, place in small heat-proof bowl and cover with boiling water.  Soak until softened, about 20 minutes.  Squeeze morels to release liquid and any grit; discard soaking liquid.  Coarsley chop.  If using fresh morels, rinse gently and coarsely chop.  In a medium saute pan, melt 2 tablespoons of the butter over medium heat.  Add the fresh or soaked morels, season with salt and pepper and cook for 2 minutes.  Remove from heat and set aside.

Bring stock or broth to a simmer in a large pot and keep warm over low heat.  In a large deep saute pan, melt the remaining 4 tablespoons of butter over medium heat.  Add the shallot and cook, stirring occasionally, until translucent, about 8 minutes.  Stir in the rice until the grains are evenly coated with the butter, then add the wine and cook, stirring, until the wine is absorbed.  Add 1 cup of the hot stock to the rice and stir over moderately high heat until it has been absorbed.  Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly until it is absorbed by adding more liquid.  Stir in the morels and peas.  The risotto is done when it is creamy and the rice is al dente. 

We recommend using Fukucho Moon On The Water.

We recommend using Fukucho Moon On The Water.

Remove the risotto from the heat.  Stir in the Parmigiana-Reggiano cheese and herb s and season with salt and pepper.

Let us know how your recipe turns out!

Welcome Monica!


We'd like to take the time to give a huge welcome to one of our exciting new team members!  Monica Samuels, who jetted straight off to Japan to visit our Sake Breweries with the rest of the Vine Connections team!

“We couldn’t be more excited and honored for Monica to join Vine Connections. She is one of the country’s most accomplished sake professionals and will continue to be a driving force in the industry. She will be leading the team though education, marketing, and sales to drive retail, on-premise, and consumer demand of our growing boutique portfolio,” says Nick Ramkowsky, co-owner of Vine Connections.



Here's to many more!  Kanpai!