Sur Lie: The Art of Slow Dining in Portland, Maine

A Dining Experience That Makes You Slow Down: Sur Lie and The Risotto

Portland has a wonderfully rugged, casual energy. You can spend your days eating incredible lobster rolls out of paper baskets and walking along working wharfs. But one evening, I was in the mood for something different, a place where I could sit down, slow down, and really savor a meal. That’s how I found Sur Lie.

It was tucked away on a side street, and it had a sophisticated but warm look that just drew me in. It didn’t feel stuffy. It felt like a place that was confident and calm. Inside, the vibe was exactly that. There was a low, happy buzz of conversation, and the space was centered around an open kitchen where you could see the chefs working their magic. It felt less like a restaurant and more like a beautifully orchestrated dinner party.

I learned that the whole concept of the restaurant is wrapped up in its name. “Sur Lie” is a French winemaking term that means “on the lees.” It’s a process where wine is left to age with yeast particles, which gives it more complexity and a richer flavor. The restaurant takes that same philosophy and applies it to food. They create these beautiful, intricate small plates designed for sharing, allowing flavors to build and create a whole experience.

The idea isn’t to just feed you. It’s to bring you together with the people you’re with over a collection of delicious, thoughtfully crafted dishes. They focus on using local Maine ingredients, but they present them in a way that feels worldly and new. It’s a place built on a deep appreciation for the craft of cooking, and you can feel that intention in everything they do.

The menu was a collection of these gorgeous small plates, and it was hard to choose. But I’m a true believer that a perfect risotto is a sign of a great kitchen, so I had to order the Mushroom Risotto.

When it came to the table, it was stunning. This wasn’t a giant, overwhelming bowl. It was an elegant plate of creamy, perfectly cooked risotto, topped with a mix of beautiful, earthy mushrooms that were clearly cooked with care. The aroma was just intoxicating, that deep, savory smell of mushrooms and parmesan.

I took a bite, and it was everything I’d hoped for. The risotto was incredibly creamy, with each grain of rice having the perfect little bite. The mushroom flavor was so deep and concentrated, and there was a wonderful salty kick from the parmesan cheese. It was rich and decadent but didn’t feel heavy. It was the kind of dish that makes you close your eyes and just enjoy the moment. Each spoonful was a little piece of comfort and elegance.

Sur Lie was more than just a dinner. It was a reminder of how special it can be to sit down, share good food, and appreciate the artistry that goes into it. It’s a true gem in a city full of culinary treasures.

That Creamy, Dreamy Risotto at Home

That risotto from Sur Lie set a new standard for me. I couldn’t get over how creamy and flavorful it was. Back home, I decided I had to give it a shot. Risotto has this reputation for being difficult, but I figured the worst that could happen is I’d have a pot of cheesy rice, which didn’t sound so bad.

My first move was to get some really good mushrooms. I found a mix of cremini and shiitake and sliced them up. I got a pan really hot with some butter and olive oil and cooked them until they were brown and crispy on the edges. I scooped them out and set them aside for later. This, I decided, was the secret to keeping them from getting soggy.

Then, the risotto itself. I put a big pot of chicken broth on the stove to simmer. In another pot, I sautéed some finely chopped shallots in butter until they were soft. Then I poured in the arborio rice, the special starchy rice you need for this, and stirred it around for a minute until the edges looked a little see through. I splashed in some white wine and stirred while it sizzled and cooked away, smelling amazing.

Now for the patient part. I started adding the warm broth, one ladleful at a time. I’d pour it in, and then just stir, and stir, and stir, until the rice soaked it all up. Then I’d add another ladle. It was actually really relaxing, just standing there, stirring, watching it slowly transform into this creamy, dreamy dish. You can’t rush it. This is a dish that makes you slow down, just like the restaurant.

After about twenty minutes of this rhythm, the rice was cooked but still had a little bite. It was perfect. I turned off the heat and that’s when the final magic happens. I stirred in a big handful of grated parmesan cheese and a final pat of butter. Then I folded in most of my beautiful, crispy mushrooms, saving a few for the top.

I spooned it into a bowl and topped it with the last of the mushrooms and some fresh parsley. I took a bite, and I have to say, it was pretty incredible. The creamy rice, the earthy mushrooms, the salty cheese. It was a taste of that elegant night in Portland. It was comfort and a little bit of fancy, all in one bowl.

Chef’s Notes: Silky Forest Mushroom Risotto

• Use a mix of mushrooms for depth – Combining cremini, shiitake, and oyster mushrooms builds layered umami. Sauté undisturbed for 8–10 minutes to trigger Maillard browning and concentrate flavor.

• Toast rice before deglazing – Stirring Arborio rice in oil for 1 minute activates surface starch and prevents clumping. This step sets the stage for creaminess without mushiness.

• Deglaze with dry white wine – Pinot Grigio or Sauvignon Blanc adds acidity and brightness. Simmer until nearly evaporated to avoid raw alcohol notes and create a silky base.

• Ladle broth gradually – Adding warm broth in stages and stirring constantly releases amylopectin, the starch responsible for risotto’s signature texture. Expect ~20 minutes of active stirring.

• Fold in cheese off heat – Pecorino or Parmesan melts best when stirred in after cooking. This prevents grainy texture and enhances richness without overpowering the mushrooms.

• Rest before serving – A 5-minute pause allows starches to settle and flavors to meld. The result is a smoother, more cohesive risotto.

• Garnish with reserved mushrooms and herbs – This adds visual contrast and a final pop of flavor. Flat-leaf parsley contributes freshness and a hint of bitterness to balance the creaminess.

• Repurpose leftovers creatively – Chilled risotto can be shaped into croquettes or patties, then pan-fried for a crispy snack. Each croquette reheats in ~3 minutes per side.

FAQs: Silky Forest Mushroom Risotto

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