Oregon Pinot Noir Meets Wild Mushroom Risotto
Bergström 2017 Silice + Hazelnut-Crusted Duck Breast Mushroom Risotto
In the verdant embrace of Oregon's Willamette Valley, where the vines climb and twist with the same fervor as local tales and traditions, there lies a bottle of wine that captures the essence of the region with each sip. The Bergström 2017 Silice Pinot Noir is not just a wine; it's a narrative of soil, climate, and craft—a liquid ode to the valley it calls home.
The Star of the Evening: Bergström 2017 Silice Pinot Noir
Before we dive into the culinary ballet that awaits, let's swirl, sniff, and savor the protagonist of our tale—the Bergström 2017 Silice Pinot Noir. This wine is a masterclass in balance and elegance, boasting a bouquet that weaves together dark cherry, ripe raspberry, and a whisper of violet. The palate is greeted with layers of complexity, from succulent red fruits to an earthy undertone, reminiscent of the forest floor after a rain. Its finish is graceful, with a lingering spice that beckons another sip. It's the kind of wine that makes you ponder the meaning of life or, at the very least, the complexity of Oregonian soil.
The Culinary Companion: Wild Mushroom Risotto with Hazelnut-Crusted Duck Breast
Pairing such a wine demands a dish with equal stature and local roots. Enter the wild mushroom risotto with hazelnut-crusted duck breast—a dish that sings of Oregon's bounty.
Ingredients:
For the Risotto:
1 cup Arborio rice
2 cups wild mushrooms (chanterelles or morels), cleaned and sliced
4 cups chicken or vegetable broth, kept warm
1 medium shallot, finely chopped
2 cloves garlic, minced
½ cup dry white wine (why not use a local Willamette Valley variety?)
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter
Fresh thyme
Salt and pepper to taste
For the Duck Breast:
2 duck breasts, skin on
½ cup hazelnuts, finely chopped
Salt and pepper to taste
Fresh berries for the reduction (optional)
Instructions:
Risotto Base: In a large pan, sauté shallots and garlic in butter until translucent. Add Arborio rice, toasting slightly before deglazing with white wine. Gradually add warm broth one ladle at a time, stirring continuously until the liquid is absorbed before adding the next. This should take about 18-20 minutes until the rice is al dente.
Mushroom Medley: In a separate pan, sauté mushrooms in a bit of butter, seasoned with thyme, salt, and pepper, until tender. Fold into the risotto with grated Parmesan, adjusting seasoning to taste.
Hazelnut-Crusted Duck: Score duck breast skin and season with salt and pepper. Press the skin side into chopped hazelnuts. Sear skin-side down in a hot pan until golden, then flip and cook to desired doneness. Let rest before slicing.
Plating Perfection: Spoon a generous serving of risotto onto plates, top with sliced duck breast, and, if you're feeling fancy, a berry reduction for an added touch of Willamette Valley.
Where to Shop: A Local's Secret
For the freshest ingredients, the Willamette Valley Farmers Market is your culinary treasure trove. Here, you can chat with local farmers about their pasture-raised ducks, pick through baskets of freshly foraged mushrooms, and even find a bottle of white wine from a neighboring vineyard for your risotto. It's more than shopping; it's an experience, a chance to connect with the community and the land that makes this dish so special.
Why This Pairing Works
The earthy, umami-rich flavors of the wild mushrooms and the richness of the duck find their match in the Silice Pinot Noir's fruity depth and earthy undertones. The nutty crunch of the hazelnut crust introduces a delightful texture contrast, while its inherent sweetness complements the wine's red fruit characteristics. Each bite, intertwined with the wine's sip, creates a harmonious blend of flavors, textures, and aromas—a testament to Oregon's gastronomic symphony.
In this pairing, we celebrate more than just food and wine; we celebrate a story of place, of people, and of passion. So, raise your glass to the Willamette Valley, to the farmers, foragers, and vintners who craft these experiences, and to the moments we create around the table. Cheers!
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