Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 50 minutes
Wild Mushroom & Red Wine Risotto: A Bold and Savory Delight
When it comes to comfort food with elegance, few dishes rival the luxurious texture and bold flavors of a well-made risotto. This Wild Mushroom & Red Wine Risotto strikes a perfect balance between earthy richness and creamy decadence. With every bite, you experience the deep, savory essence of wild mushrooms, the tangy warmth of red wine, and the salty finish of freshly grated Parmigiano-Reggiano. It’s a dish that turns a simple dinner into something extraordinary.
A Rich Base with Layers of Flavor
What sets this risotto apart is the infusion of dry red wine early in the cooking process. As the wine slowly absorbs into the arborio rice, it imparts a rich, slightly tangy flavor, creating a beautiful base for the dish. Pair this with chicken broth simmered to perfection, and you have a creamy, full-bodied risotto that feels indulgent yet balanced.
The Earthy Depth of Wild Mushrooms
The star of this dish is undoubtedly the wild mushrooms. Their earthy profile adds depth and complexity, elevating the risotto from simple comfort food to something gourmet. Sautéed with a hint of shallot and butter, they bring a bold, woodsy flavor that pairs beautifully with the wine-soaked rice.
Creamy, Buttery Perfection
Achieving that signature creamy texture requires patience—constant stirring and careful attention are key to coaxing the starch out of the arborio rice. The reward? A luscious, velvety risotto that clings to your spoon in perfect harmony with the tender mushrooms. The final touch of butter adds a silky finish, while the freshly grated Parmigiano-Reggiano provides just the right amount of salty, nutty flavor.
Finishing Touches and Pairing Perfection
A sprinkling of flat-leaf parsley not only adds a pop of color but also brightens the dish, balancing its richness. To complement the bold flavors, consider serving this risotto with a glass of intensely aromatic red wine. Our top suggestion? A blackberry-scented 2006 Le Terrazze Rosso Conero, whose fruity undertones perfectly enhance the dish’s earthy and savory notes.
A Labor of Love Worth the Effort
There’s no denying that making risotto requires dedication. The constant stirring, gradual addition of broth, and careful timing can be labor-intensive, but as this recipe proves, the effort is well worth it. The result is a comforting yet refined dish that’s perfect for a cozy night in or an elegant dinner party.
Take your time, pour yourself a glass of wine, and savor the process—it’s all part of the risotto experience. In the end, you’ll have a dish that’s rich, flavorful, and absolutely irresistible. Enjoy!
Ingredients:
5 1/2 cups chicken broth, low sodium
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 pinch freshly ground pepper
1 pinch salt
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms, thinly sliced
1 each shallot, minced
1/2 cup Parmigiano-Reggiano cheese, freshly grated
2 tablespoons flat leaf parsley, chopped
Instructions:
CHICKEN BROTH (5 minutes):
In a medium saucepan, bring the chicken stock to a simmer.
Keep warm.
RICE (25 minutes):
In a Dutch oven or 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.
MUSHROOMS (while rice is cooking):
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.
Risotto is never easy (constent and laborious stirring). However, the hard, tedious work usually pays off as it does in this recipe. The red wine soakes in the rice and make for a rich base.
WINE PAIRING SUGGESTION: Intense, blackberry-scented red: 2006 Le Terrazze Rosso Conero.