Wild Mushroom-and-Red Wine Risotto

Wild Mushroom-and-Red Wine Risotto
Photo by © Frances Janisch

Ingredients

  • 1 ½ cups arborio rice (10 ounces)
  • 1 small onion, finely chopped
  • ½ cup dry red wine
  • 2 tablespoons extra-virgin olive oil
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • + 4 more ingredients
    • 2 tablespoons chopped flat-leaf parsley
    • Salt and freshly ground pepper
    • 1 pound mixed wild mushrooms, thinly sliced
    • 5 ½ cups chicken stock, preferably homemade

In a medium saucepan, bring the chicken stock to a simmer. Keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, s...

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Variations on Wild Mushroom-and-Red Wine Risotto

  • Wild Mushroom-and-Red Wine Risotto
    • 1 pound(s) mixed wild mushrooms
    • 0.5 cup(s) dry red wine
    • 0.5 cup(s) freshly grated Parmigiano-Reggiano
    • 2 tablespoon(s) unsalted butter
    • +6 other ingredients


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