Red Wine Risotto Recipe

Name: Red Wine Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 ounces prosciutto; 1 large shallot, minced; 1 clove garlic, chopped; 2 chanterelle mushrooms, sliced; 1 cup arborio rice; 1 cup red wine; 3 cups beef stock, or more as needed, divided; 1/2 cup arugula; 1/3 cup freshly grated Parmesan cheese; 1 tablespoon chopped fresh thyme; ground black pepper to taste

Servings: persons

2 tablespoons olive oil
1 1/2 ounces prosciutto
1 large shallot, minced
1 clove garlic, chopped
2 chanterelle mushrooms, sliced
1 cup arborio rice
1 cup red wine
3 cups beef stock, or more as needed, divided
1/2 cup arugula
1/3 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh thyme
ground black pepper to taste

1
Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
2
Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
3
Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 ounces prosciutto, 1 large shallot, minced, 1 clove garlic, chopped, and more.

Yes, Red Wine Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine Risotto

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