Creamy and flavorful red wine risotto with sautéed mushrooms

This red wine risotto with mushrooms is a rich and comforting dish that brings together the deep flavors of red wine and earthy mushrooms. The creamy texture of the risotto combined with the tender sautéed mushrooms creates a perfect balance of taste and texture. Whether you're hosting a dinner party or simply looking for a satisfying weeknight meal, this recipe is sure to impress. Get ready to indulge in a dish that is both luxurious and easy to make!

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup red wine
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. Add the mushrooms to the pan and cook until they are lightly browned and tender. Remove the mushrooms from the pan and set aside.
3. In the same pan, add the Arborio rice and toast it for a few minutes, stirring constantly.
4. Pour in the red wine and let it simmer until it has been absorbed by the rice.
5. Begin adding the vegetable or chicken broth, one cup at a time, stirring the rice frequently until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy. This should take about 20-25 minutes.
6. Once the risotto is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, butter, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is well combined and heated through.
7. Remove the risotto from heat and let it sit for a few minutes to thicken.
8. Serve the red wine risotto hot, garnished with fresh parsley. Enjoy!

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