There's something ritualistic about making risotto — the gentle rhythm of stirring, the way time stretches just enough to let good wine and conversation unfold.

When I prepare it for my wife, Colleen, we are given the opportunity to reconnect. No screens or distractions, just the two of us catching up as the kitchen fills with warmth, aroma, music and an eased and steady flow.

In these moments, our conversation drifts easily. We talk about the days past, future plans, share ideas, dream about getaways, and reflect on how we're finding balance in our busy lives. These evenings remind us of what's truly important, grounding us and bringing clarity to our shared journey.

The playlist sets the mood. Lately, it's all about the slow groove — music that mirrors the dish itself: smooth, soulful, and meant to be savored.

Then there's the wine. Our Sonoma Coast Pinot Noir is the ideal pairing or tonight’s wild mushroom risotto. Its vibrant acidity slices through the risotto’s richness, while earthy, savory notes resonate with the mushrooms and smoky pancetta. Both dish and wine share a quiet elegance — layered, grounded, lingering.

This ritual of pairing select food, wine, and music is not about being fancy; it's about slowing down and making room for the good stuff with moments we savor.

Best,

James

Risotto and Pinot Noir are a match made in heaven. But why stop there? I've whipped up a playlist, "Slow Groove," to keep the good vibes flowing. Think of it as the perfect soundtrack to your delicious dinner. Get cooking, get pouring, and get grooving!

Listen Here

1. Prep the stock
In a saucepan, warm the chicken stock over low heat and keep it gently simmering.

2. Sauté the pancetta
In a large, heavy-bottomed pan or Dutch oven, cook the pancetta over medium heat until
crisp. Remove with a slotted spoon and set aside, leaving the rendered fat.

3. Cook the mushrooms
Add 1 tbsp olive oil to the pan if needed. Sauté mushrooms until golden brown and their
moisture has evaporated (about 8-10 minutes). Season lightly with salt, pepper, and
thyme. Remove and set aside with the pancetta.

4. Start the risotto
In the same pan, add 1 tbsp butter and the onion. Cook until soft and translucent, about 4-
5 minutes. Add garlic and stir for 1 minute.

5. Toast the rice
Add the Arborio rice and stir to coat in the butter/onion mix. Toast for 2-3 minutes until
the edges of the rice become translucent.

6. Deglaze
Pour in the white wine and stir until it’s almost fully absorbed.

7. Add stock gradually
Begin adding warm stock, one ladle at a time, stirring frequently. Wait until the liquid is
mostly absorbed before adding more. This should take about 18-20 minutes total. The
risotto should be creamy but the grains still slightly al dente.

8. Finish it
Stir in the cooked mushrooms and pancetta, remaining butter, and grated Parm. Taste and
adjust seasoning with salt and pepper.

9. Serve immediately
Garnish with chopped chives, extra cheese, and a drizzle of good olive oil if you like.