Wild Mushroom-and-Red Wine Risotto

Name: Wild Mushroom-and-Red Wine Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups arborio rice; 1 liters chicken stock, preferably homemade; 118 milliliters dry red wine; 2 Tbsps chopped flat-leaf parsley; 454 grams mixed wild mushrooms, thinly sliced; 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 118 milliliters freshly grated Parmigiano-Reggiano; 6 servings Salt and freshly ground pepper; 1 shallot, minced; 2 Tbsps unsalted butter

Wild Mushroom-and-Red Wine Risotto might be just the main course you are searching for. This gluten free recipe serves 6. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 409 calories. A mixture of shallot, flat-leaf parsley, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium saucepan, bring the chicken stock to a simmer. Keep warm.

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Chicken Stock

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Sauce Pan

In a large saucepan, heat the olive oil.

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Olive Oil

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Sauce Pan

Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.

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Salt And Pepper

Onion

Add the rice and cook, stirring, for 1 minute.

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Rice

Add the wine and cook, stirring until the wine is absorbed.

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Wine

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.

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Salt And Pepper

Sauce

Stock

Rice

Meawhile, in a large skillet, melt the butter.

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Butter

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Frying Pan

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.

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Salt And Pepper

Mushrooms