How To Make Wild Mushroom-and-Red Wine Risotto
Meat wild mushrooms are topped over a creamy, sweet-savory red wine risotto to yield a flavorful lunch meal! Serve this up in just under one hour.
Serves:
Ingredients
- 5½cupschicken stock
- 2tbspextra virgin olive oil
- 1small onion
- salt and freshly ground pepper
- 1½cupsarborio rice
- ½cupdry red wine
- 2tbspunsalted butter
- 1lbwild mushrooms,mixed
- 1shallot
- ½cupparmigiano reggiano
- 2tbspflat leaf parsley
Instructions
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In a medium saucepan, bring chicken stock to a simmer. Keep warm.
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In a large saucepan, heat the olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, for about 5 minutes, until softened.
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Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed.
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Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock, ½ cup at a time, stirring constantly, until nearly absorbed between additions.
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Risotto is done when rice is al dente and suspended in a thick, creamy sauce. Season with salt and pepper.
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In a large skillet, melt the butter. Add mushrooms and shallot, season with salt and pepper, and cook over moderately high heat, stirring occasionally, for about 10 minutes, until softened and browned.
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Scrape mushrooms into risotto and stir in cheese and parsley.
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Serve immediately, and enjoy!
Nutrition
- Calories: 441.18kcal
- Fat: 14.91g
- Saturated Fat: 5.89g
- Trans Fat: 0.16g
- Monounsaturated Fat: 6.59g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 57.05g
- Fiber: 5.14g
- Sugar: 5.87g
- Protein: 14.94g
- Cholesterol: 25.20mg
- Sodium: 955.40mg
- Calcium: 182.72mg
- Potassium: 762.39mg
- Iron: 5.76mg
- Vitamin A: 65.89µg
- Vitamin C: 3.78mg
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