RED WINE RISOTTO WITH MUSHROOMS
A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.
Provided by Amanda
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 46.6 g, Cholesterol 37.7 mg, Fat 13.2 g, Fiber 1.6 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 258.3 mg, Sugar 2.1 g
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Sharozgill 123
[email protected]I'm a professional chef, and I can say that this recipe is top-notch. The flavors and textures are perfect.
Hazy 23
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit.
mark momanyi
[email protected]I'm allergic to mushrooms, so I used sun-dried tomatoes instead. It turned out great!
Soliman Adra
[email protected]I made this risotto for a potluck, and it was a big hit. Everyone loved it!
Akuffo Addo
[email protected]I paired this risotto with a glass of red wine, and it was the perfect meal for a cold winter night.
Pushpa Sah
[email protected]This dish was a bit too rich for my taste. I think I'll use less butter and cream next time.
Foustina Gore
[email protected]I'm not a skilled cook, but this recipe was easy to follow and turned out great. I'm definitely going to try more recipes from this website.
Myron Royston
[email protected]This recipe was a bit too bland for my taste. I think I'll add some more garlic and herbs next time.
Sikhona Thonjeni
[email protected]I'm not a big fan of mushrooms, but I loved this risotto. The red wine and cheese really helped to balance out the flavor.
Carlos Bailos
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are amazing.
Hb Beatrice
[email protected]I'm a vegetarian, so I omitted the chicken broth and used vegetable broth instead. It turned out just as good!
Mir Ha di
[email protected]This recipe is a great starting point for creating your own variations. I added some roasted vegetables and a bit of cheese, and it was delicious.
WillY Mbugzwizz
[email protected]I used a different type of mushrooms than the recipe called for, and it turned out great!
Hdudnudn Bydhdndud
[email protected]I followed the recipe exactly, but my risotto turned out a little too soupy. I think I might have added too much liquid.
Keegan
[email protected]This dish was so easy to make, and it turned out so well! I'm definitely going to make it again.
Ali Pop
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The red wine and mushrooms added so much flavor, and the texture was perfect.
Umar Sarfraz
[email protected]This red wine risotto with mushrooms was a hit at my dinner party! The flavors were rich and complex, and the texture was perfectly creamy. I highly recommend this recipe.