Red Wine Risotto with Mushroom Recipe
A flavorful Italian red wine risotto made with rice, red onions, and mushrooms, topped with a sprinkle of Parmesan or Pecorino cheese and a dash of black pepper.
Ingredients
Risotto
- black pepper (to taste)
- 20 grams butter
- 100 grams chestnut mushroom
- 2 tbsp olive oil
- 40 grams parmesan or pecorino cheese
- 1 whole red onions
- 100 ml Chianti red wine
- 120 grams risotto rice
- salt (to taste)
- 0.5 cube stock cube veg
- 500 ml water
topping
- 20 grams parmesan or pecorino cheese
- 35 grams pitted black olives
Instructions
- boil the water and add to the stock cube, peel and finely chop the red onion, Add the onions to a pan with a 1/4 of the butter and a spot of olive oil, cook the onions till soft
- wash the risotto rice, add the rice to the frying pan, cook until the rice starts to look transparent, add the red wine, cook till wine has evaporated, add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up. when the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle
- while the risotto is cooking, heat the olive oil in the frying pan, add the mushrooms to the frying pan, cook the mushrooms until coloured, set a side
- when the risotto is cooked, return the mushroom to the heat, and heat through, add the mushrooms to the risotto and stir
- finely grate the parmesan, add the parmesan and the remaining butter to the rice, taste and season with salt and pepper if necessary, Stir and then place a lid on the pan, leave for five minutes
- slice the olives, using a potato peeler make shavings of parmesan
- share the contents of the pan equally between the serving bowls, sprinkle the olives on top, Sprinkle with parmesan shavings and serve
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