Earthy Red Wine Mushroom Risotto

Risotto will literally melt in your mouth and you’ll feel that eating is not only about satisfying hunger.

Earthy Red Wine Mushroom Risotto

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 6


  • 450 g mixed wild mushrooms
  • 5 ½ cup chicken stock
  • 2 tbsp extra-virgin olive oil
  • 1 small onion
  • Salt and freshly ground pepper
  • 1½ cups Arborio rice
  • ½ cup dry red wine
  • 2 tbsp unsalted butter
  • 1 shallot
  • ½ cup Parmigiano-Reggiano cheese
  • 2 tbsp flat-leaf parsley


  1. Pour the chicken stock into a saucepan and place over medium heat. Once it is about to boil, turn the heat off and cover to keep warm.
  2. Add the olive oil to a large saucepan and set over medium heat. Add the onion and cook for 4-5 minutes until tender. Add the rice, season with salt and pepper and fry for a minute, stirring constantly.
  3. Add the wine and continue cooking until the rice has absorbed the wine. Then add 1 cup hot stock and let it simmer until absorbed, stirring frequently.
  4. Gradually add the stock about 1 cup at a time and continue cooking stirring constantly. When all stock has gone and the rice is al dente, season risotto with salt and pepper to taste.
  5. Meanwhile melt the butter in a large pan over medium heat. Add the shallots and mushrooms and cook for 10 minutes, until tender, stirring often.
  6. Add the mushrooms to the risotto, followed by the cheese and chopped parsley, Mix well and serve warm.
No Comments Yet

Leave a Reply

Your email address will not be published.