Mushroom and Red Wine Risotto
Indulge in the rich, savory flavors of this Mushroom and Red Wine Risotto, a dish that combines the earthy depth of sautéed cremini mushrooms with the bold, velvety notes of dry red wine. Perfectly creamy arborio rice is slowly simmered in warm stock, creating a luxurious base that’s finished with a touch of Parmesan cheese and fresh parsley for a vibrant pop of flavor. A quick 10-minute prep time and 30-minute cook time make this recipe ideal for a cozy weeknight dinner or a sophisticated weekend treat. Serve it as a stand-alone vegetarian delight or pair it with your favorite protein for a restaurant-quality meal at home. Keywords: mushroom risotto, red wine risotto, arborio rice recipe, creamy risotto, easy dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry red wine
- 4 cups chicken or vegetable stock
- 2 cups cremini or button mushrooms, sliced
- 0.5 cups Parmesan cheese, finely grated
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. Remove half of the mushrooms and set aside for serving, if desired.
Add the arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for 1-2 minutes, stirring constantly.
Pour in the red wine and stir until most of the liquid has been absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, stirring constantly and allowing each addition to fully absorb before adding the next. This process will take about 20 minutes.
When the rice is creamy and cooked to al dente, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
Serve the risotto immediately, topped with the reserved mushrooms and a sprinkle of chopped parsley. Enjoy warm!
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 6469 mg | 281% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.6 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1463 mg | 113% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
