Risotto al vino rosso e funghi is a delicious Italian dish that combines the rich flavors of red wine and mushrooms. The risotto is cooked in a broth made with red wine, which gives it a deep, complex flavor. The mushrooms are sautéed until golden brown and then added on top of the risotto, adding a meaty texture and earthy taste. The combination of wine and mushrooms creates a savory and comforting dish that is perfect for a cozy dinner.
The risotto is made by sautéing onions and garlic in olive oil until they are soft and fragrant. Then, Arborio rice is added to the pan and cooked for a few minutes until it becomes translucent. Red wine is then poured into the pan and stirred continuously until it has been absorbed by the rice. Once the wine has been absorbed, mushroom broth is gradually added to the risotto, one ladle at a time. This slow cooking process allows the rice to release its starches and create a creamy texture. Sliced mushrooms are also added to another pan, giving the dish an earthy flavor that pairs perfectly with the richness of the red wine. Finally, Parmesan cheese, butter, and heavy cream are stirred into the risotto just before serving, adding a luxurious creaminess to every bite. Risotto al vino rosso e funghi is a comforting and indulgent dish that is perfect for any occasion.
Risotto al vino rosso e funghi is a mouthwatering combination of flavors that will satisfy even the most discerning palate. The red wine adds depth and complexity to the dish, while the mushrooms bring an earthy note that complements the creaminess of the rice perfectly. Whether enjoyed as a main course or as a side dish alongside grilled meats or roasted vegetables for a complete meal full of bold flavors, this Italian classic is sure to impress anyone who tries it. So next time you're craving something hearty and flavorful, give risotto al vino rosso e funghi a try – you won't be disappointed!
Ingredients:
1/4 stick butter
4 shallots, finely diced
4 garlic cloves, finely minced
1 1/2 cups Arborio rice
1 tablespoon ground black pepper
1/2 teaspoon Aleppo pepper
1/2 bottle Cabernet Sauvignon
2 cubes of porcini mushroom bouillon
4 cups water
1/2 cup heavy whipping cream
8 assorted mushrooms (shitake, portobello, crimini)
3 tablespoons butter
4 tablespoons fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Sauté garlic and onion in olive oil and 3/4 of the butter for 3 minutes.
Add the rice, ground black pepper, and Aleppo pepper, and mix well for 2 minutes.
Add wine, deglaze the bottom of the pan with your wooden spoon, and cook while stirring until the wine has nearly disappeared.
Melt the mushroom bouillon cubes in 4 cups of boiling water, and set aside.
Add the mushroom stock, half a cup at a time, and cook slowly until the rice is done. This part takes patience. You have to stay on top of it and make sure it doesn't stick to the bottom of your pan. When you see the water almost fully absorbed, add another half cup. This process takes about 20 minutes. (If you run out of stock, continue adding boiled water until rice is cooked.)
In the meantime, melt 3 tablespoons butter and add mushrooms.
Add salt, ground black pepper, and thyme and saute for 5 minutes.
Remove from heat right before it fully absorbs the last 1/2 cup of stock.
Once your rice is cooked through, mix in the remaining butter and let it melt well in the rice while stirring.
When the butter is melted, add heavy whipping cream and Parmesan cheese, and stir well.
Serve immediately topped off with the mushroom mix and extra Parmesan cheese.
