Jerry James Stone
This recipe is a variation of the mushroom risotto made by my good friend Jeff Stamper. The palette is the same but the mushroom flavors are separated out from the risotto in the form of a duxelle. Duxelle, like this wine, is incredibly flexible and simple to make. You can use it just like a tapenade but it also livens up any egg or pasta dish. And you would be surprised at what it can do to a cheese pizza!