Red Wine Risotto With Mushrooms - cooking recipe

Ingredients
    3 1/2 cups chicken broth
    3 tablespoons unsalted butter
    1 small onion, finely chopped
    3 cloves garlic, minced
    1 cup Arborio rice
    1/2 cup dry red wine
    1 (8 ounce) package sliced cremini mushrooms
    1/2 cup grated Parmesan cheese
    1/3 cup grated mozzarella cheese
    1/4 cup chopped fresh parsley
    salt and ground black pepper to taste
Preparation
    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.

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