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
- In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
- Add the mushrooms to the pan and cook until they are lightly browned and tender. Remove the mushrooms from the pan and set aside.
- In the same pan, add the Arborio rice and toast it for a few minutes, stirring constantly.
- Pour in the red wine and let it simmer until it has been absorbed by the rice.
- 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.
- 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.
- Remove the risotto from heat and let it sit for a few minutes to thicken.
- Serve the red wine risotto hot, garnished with fresh parsley. Enjoy!
