Saturday, August 22, 2015

Red Wine Risotto With Mushrooms


  • Servings: 4
  • 3 1/2 cups chicken broth
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry red wine
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1/2 cup grated parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • salt and ground black pepper to taste


    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • bring broth to a simmer in a saucepan over medium-high heat. cover saucepan and keep broth warm over low heat.
  • melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. add garlic to onion and cook until fragrant, about 30 seconds. stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. add wine to rice mixture and stir for 1 minute.
  • pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. add 3/4 cup more hot broth; cook and stir for 6 minutes. add 3/4 cup hot broth; cook and stir for 6 minutes. add 3/4 cup hot broth; cook and stir for 3 minutes. add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
  • stir parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

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