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I love working with Risotto, an Italian rice/pasta that commands constant attention in the kitchen. My wife loves mushrooms, and when I make this dish, she requires constant attention in the kitchen as well.

I'm not a vegetarian, but if you've got one lurking about, here's a dish everyone can settle on. And the wine? The 2006 Shelton Vineyards Merlot is a lighter-styled, easy quaff that works well with this dish. The wine, from one of North Carolina's largest vineyards and producers, offers jammy cherry, plum and raspberry.

Ingredients:

* Half pound equal parts sliced shiitake Portobello and white mushrooms (no stems)

* 1/4 oz. olive oil

* 1/4 cup dry white wine

* 1/2 cup shallots

* 3 cloves of garlic, chopped fine

* 2 cups Arborio rice

* 1 qt. liquid (mushroom liquid & chicken stock)

* 1/4 cup heavy cream

* 1/2 cube butter

* 1/2 cup parmesan cheese

* 1 Tablespoon of fresh thyme or 1 tsp. dried thyme leaves

* 2 Tablespoons parsley, chopped fine

salt and pepper to taste

Preparation:

* Rinse sliced mushrooms and saute in a small amount of oil. Add white wine and let mushrooms cook to extract liquid. Strain off and reserve the liquid.

* Add chicken stock to liquid to equal 1 quart. Place on stovetop to keep warm.

* Saute shallots and garlic in olive oil. Add Arborio rice and stir to coat. Rice will begin to develop a 'toasty' smell. Continue to cook by adding the reserved hot liquid in 3 intervals. Each time, stir until almost all of the previous liquid is absorbed before adding more. Add the heavy cream last.

* Cook risotto until rice is al dente and liquid is absorbed. The texture should be creamy. Remove from heat and stir in sauteed mushrooms, butter, parmesan, herbs and salt and pepper to taste.