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Red Wine Risotto With Mushrooms

We had a wedge salad with tenderloin, blue cheese, bacon, pine nuts and charred cherry tomatoes.

Recipe Summary Red Wine Risotto With Mushrooms

A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.

Ingredients | Bread And Wine Watercolor

3 ½ cups chicken broth

3 tablespoons unsalted butter

1 small onion, finely chopped

3 cloves garlic, minced

1 cup Arborio rice

½ cup dry red wine

1 (8 ounce) package sliced cremini mushrooms

½ cup grated Parmesan cheese

⅓ cup grated mozzarella cheese

¼ cup chopped fresh parsley

salt and ground black pepper to taste

Directions

Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.

Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.

Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.

Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

Info | Bread And Wine Watercolor

prep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Red Wine Risotto With Mushrooms

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