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.
In a medium saucepan, bring chicken stock to a simmer. Keep warm.
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.
Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed.
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.
Risotto is done when rice is al dente and suspended in a thick, creamy sauce. Season with salt and pepper.
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.
Scrape mushrooms into risotto and stir in cheese and parsley.
Serve immediately, and enjoy!
- 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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