Nothing complements winter gatherings better than a bowl of rich risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which make for an especially festive, guest-worthy dish. For the wine, feel free to use any red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish.
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