Wild Mushroom And Red Wine Risotto Recipe

Name: Wild Mushroom And Red Wine Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 cups chicken stock, preferably homemade; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; Salt and freshly ground pepper; 1 1/2 cups arborio rice (10 ounces); 1/2 cup dry red wine; 2 tablespoons unsalted butter; 1 pound mixed wild mushrooms, thinly sliced; 1 shallot, minced; 1/2 cup freshly grated Parmigiano-Reggiano; 2 tablespoons chopped flat-leaf parsley

Servings: persons

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

1
1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
2
2. 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, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
3
3. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

987

kcal

Calories

Fat

Carbs

115

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 11 ingredients. The key ingredients include: 5 1/2 cups chicken stock, preferably homemade, 2 tablespoons extra-virgin olive oil, 1 small onion, finely chopped, Salt and freshly ground pepper, and more.

Yes, Wild Mushroom And 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.

Wild Mushroom And Red Wine Risotto

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