Red Wine Risotto with Mushrooms recipe
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Ingredients
- 3 ½ cups chicken broth 3 tablespoons unsalted butter 1 small onion, finely chopped 3 cloves garlic, minced 1 cup Arborio rice ½ cup dry red wine 1 (8 ounce) package sliced cremini mushrooms ½ cup grated Parmesan cheese ⅓ cup grated mozzarella cheese ¼ cup chopped fresh parsley salt and ground black pepper to taste
Nutrition Info
- 373.4 caloriescarbohydrate: 46.6 gcholesterol: 37.7 mgfat: 13.2 gfiber: 1.6 gprotein: 11.8 gsaturatedFat: 8.2 gservingSize: -sodium: 258.3 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Red Wine Risotto with Mushrooms
Directions
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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.