Red wine mushroom risotto recipe
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- Dish type
- Main course
- Mushroom risotto
Red wine risotto with prosciutto and chanterelle mushrooms is a rich twist on the classic Italian dish. Serve to someone special!
1 person made this
- 2 tablespoons olive oil
- 40g prosciutto
- 1 large shallot, minced
- 1 clove garlic, chopped
- 2 chanterelle mushrooms, sliced
- 200g Arborio risotto rice
- 235ml red wine
- 750ml beef stock, or as needed, divided
- 10g rocket leaves
- 25g freshly grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- freshly ground black pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Heat olive oil in a heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
- Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir about 250ml stock into rice mixture, cooking and stirring until stock is almost completely absorbed, 3 to 5 minutes. Continue adding around 250ml stock at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
- Mix rocket, Parmesan cheese, thyme and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.
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Red Wine Mushroom & Pancetta Risotto Recipe
- boil the water and add to the stock cube
- peel and finely chop the red onion
- Add the onions to a pan with a 1/4 of the butter and a spot of olive oil
- cook for a minute or two
- wash the risotto rice
- add the rice to the red onions
- cook until the rice starts to look transparent
- add the red wine, cook till wine has evaporated
- add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.
- when the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle
- while the risotto is cooking
- heat the olive oil in the frying pan
- dice the pancetta
- add to the frying pan
- wash and slice the chestnut mushrooms
- add the mushrooms to the frying pan with the pancetta
- cook the mushrooms until coloured
- set a side
- return the mushroom and pancetta to the heat, heat through
- add the mushrooms and pancetta to the risotto and stir
- finely grate the parmesan
- save a little grated parmesan to sprinkle over the risotto. add the remaining parmesan to the rice
- taste and season with salt and pepper if necessary
- Stir and then place a lid on the pan
- leave for five minutes
- share the contents of the pan equally between the serving bowls
- sprinkle the parmesan over the risotto and serve
- 1 chopping board
- 1 frying pan
- 1 grater
- 1 jug
- 1 large knife
- 1 large pan
- 1 sieve
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In a medium Dutch oven or heavy-bottomed saucepan, toast the rice over medium-low heat in 2 teaspoons of the butter
In a separate, nonreactive saucepan or Dutch oven, gently heat the Amarone wine and, as soon as it reaches a bare simmer, add it to the rice.
Continue cooking the rice, stirring frequently with a wooden spoon, until the wine is absorbed, about 16 to 18 minutes. Add a bit of vegetable broth, as needed, toward the end of cooking.
When the rice is cooked to al dente consistency and the liquid has reduced to a creamy sauce, remove the risotto from the heat and add the remaining 3 tablespoons butter and the grated Monte Veronese cheese. Stir until well combined, season to taste with salt, and serve immediately.
Serve the finished risotto sprinkled with grated or thinly shaved aged Monte Veronese cheese (another Veronese specialty), Grana Padano, or Parmigiano-Reggiano. It makes sense, of course, to serve this risotto paired with a glass of Amarone della Valpolicella wine.
Optional toppings for serving include: grilled red radicchio, toasted chopped walnuts, and/or crisp-fried bits of pancetta, prosciutto, or bacon.
Mushroom Parmesan Risotto
Rich, creamy Mushroom Parmesan Risotto is the perfect meal for a cold fall or winter night. While this is a meatless dish, the sauteed mushrooms deliver a perfectly meaty vegetable bite. I love to serve this with a side of roasted brussels sprouts or winter squash and a nice light green salad. While this is almost always a main dish meal in our house, it works as a side dish as well. Pair it with roasted chicken or pork and I’m sure everyone at your dinner table will beg for seconds.Rice, mushrooms, extra virgin olive oil, garlic, and parsley.
Risotto is one of those recipes that can be a bit intimidating until you actually try to cook it. Once you’re making it, you realize it’s not that difficult to master. The finished product should be a creamy mixture surrounding just cooked “al dente” rice. The creaminess comes from slow cooking starchy rice so that it creates its own sauce. That might sound complicated, but the secret to good risotto is really just a bit of elbow grease. It requires frequent stirring. You stir while the rice absorbs the stock a bit at a time. The key is to keep things moving so the starchy rice doesn’t stick to the bottom of the pan and scorch.
Once you’ve stirred in a cup or two of stock, you’ll probably have the hang of the cooking method. Your job is really very simple — you just to make sure you keep things moving so nothing burns!
I prefer chicken stock for this recipe, but really any sort of stock will work. Homemade chicken stock obviously tastes the absolute best, but I rarely have any on hand. Storebought stock or stock made from bouillon will work perfectly well and you’ll end up with a perfectly delicious dish.
- 3 tablespoons vegetable oil
- 3/4 pound fresh porcini or stemmed shiitake mushrooms—1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 medium shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tablespoons sugar
- 1 tablespoon water
- 3/4 cup dry red wine, such as Amarone
- 1/2 cup red wine vinegar
- 1/2 tablespoon unsalted butter
- 5 cups chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 small onion, minced
- 1 cup arborio rice (6 ounces)
- 1/2 cup dry red wine, such as Amarone
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
- One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
- 2 teaspoons chopped mixed herbs, such as chives, mint and tarragon
Wild Mushroom-and-Red Wine Risotto
In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. 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.
Meanwhile, in a large skillet, melt the butter. 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. Serve immediately.
Red Wine Risotto
Heat olive oil in a Dutch oven or heavy pot over medium heat cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture cook and stir until cheese is melted, 2 to 3 minutes.
Easy 20 Minute Lentil Risotto - With Sage and Mushroom
Sage, mushroom, and a little cashew milk give this delicious mix some depth that can only truly be enjoyed wrapped in the coziest blanket sitting in front of your favorite window.
This dish is also dairy free! I used a splash of cashew milk to make this 20 minute lentil risotto feel really creamy but also keep it light.
Oyster Mushroom Risotto
So, you’ve got a nice batch of oyster mushrooms and don’t know how to use them. Make them shine on the main stage in this delicious risotto. It is great for when in the mood for a delicious vegetarian dish, that can convince even the most ferocious of carnivores!
Tips for Mushroom Farro Risotto Success:
- To make this recipe more accessible, I chose to exclusively use cremini mushrooms (baby bella mushrooms), which are available at generic grocery stores. For even more nuanced flavor, use any combination of wild mushrooms or added dried porcinis, which provide even more nuanced flavor.
- Please don’t skimp or leave out the cheese! This recipe calls for stirring in a generous 3/4 cup of grated parmigiano-reggiano cheese once the farro has cooked through. It adds amazing flavor and contributes to the overall texture.
- Don’t forget to allow the risotto to sit, covered, for about 5 minutes before serving. I’ve found this extra step helps thicken and release additional starches, and in my experience, results in an improved and more creamy ‘classic risotto-like’ dish.
Other Favorite Farro Recipes
Here are a handful of my other favorite recipes that utilize this grain or can easily be adapted to include it: