Last week I made one of the nicest risottos I have attempted. Red Wine Mushroom risotto! It is rich, creamy, perfect for chilly September evenings. Perhaps not the lightest. I made this with chestnut mushrooms but any other woody mushroom will work just as nice if not better. This will serve enough for 2-3 servings
- 2 cloves of Garlic
- 1 medium onion, finely chopped
- 1 chili
- 1 litre of vegetable stock
- 1 cup of arborio rice
- 1 wine glass of red wine
- 250g Chesnut Mushrooms
- Handful of grated Parmesan
- Butter, Olive Oil, Salt and Pepper
First, put the olive oil and butter into a pan, add the onion, chilli and garlic, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
The rice will lightly fry, don’t stop stirring it. When it looks slightly translucent. Add the red wine and keep stirring until the alcohol evaporates. When the wine has been absorbed by the rice, add the first ladle of stock and salt. Turn the heat down to a simmer and keep adding laddlefuls of stock, while constantly stirring. You will add a new laddle of stock when it has been absorbed. The risotto should take about 15-20 mins to be ready. Carry on the process until done.
Meanwhile, get a pan, add butter and the mushrooms with some salt at a moderate heat. Leave until brown and cooked. Add parsley.
Remove the risotto from the heat, add the mushrooms into the risotto and the handful of cheese. Stir well, place a lid on the pan and allow to sit for 2 minutes. Serve and eat immediately.