Oregon Wine Month with Chef Bex

In celebration of Oregon Wine Month, Chef Becca will be going LIVE - creating a delicious Spring Risotto! For this luxurious dish, we will be partnering with Bridgetown Mushrooms for a wild mushroom mix that is 100% organic and honors our commitment to buy and shop local whenever possible. To purchase this mix please call (503) 902-6874 and request Chef Becca’s personal mix.


When: Tuesday, May 19 | 5:30 pm PST
Where: Instagram Live
How to Access: Follow us on Instagram and tune into our stories, here

05_05_2020__6556.JPG

Wild Mushroom and Spring Pea Risotto Shopping List

  • 32oz vegetable stock - mushroom stems added 

  • 1.5 C water

  • Olive oil

  • 3 C sliced mixed wild mushrooms - with the stems going into your stock 

  • 1 Spanish onion, diced small

  • 1.5 C uncooked Arborio rice

  • 5 cloves of peeled garlic

  • 1/2 C Chemistry Pinot Gris (white wine)

  • 2 oz fresh thyme 

  • 2 fresh bay leaves

  • 2 oz flat leaf parsley - finely chopped -  throw the stems in your stock as well

  • 3 C baby spinach

  • 1 C English peas

  • 1/2 C grated Parmesan - reserving some for topping 

  • 1 stick unsalted butter - you won’t use the whole stick, but juuuuust in case

  • Zest and juice of 2 lemons

  • Salt and pepper

Mindy Gimarelli