This time of year we are instinctively drawn to comforting dishes like this one. A traditional Italian risotto made with short grain Arborio rice, chicken stock, sautéed mushrooms, a bit of fresh thyme and salty Pecorino Pepato cheese. What makes it so unique is the use of a dry red wine instead of the traditional bit of white wine. The wine is added into the risotto at the very beginning of cooking; after you toast the rice in the pan along with some olive oil, onions, and garlic, you add in the wine and stir the risotto until most of the liquid is absorbed. The results are a stunning risotto dish that is flavored with the wine and has the deep magenta-hue of that wine as well.
(To view this recipe, click on the blue title of the blog post above*)
Red Wine Risotto with Mushrooms & Pecorino
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 ½ cups Arborio rice
- Salt and pepper
- 1 cup dry red wine
- Low-sodium chicken stock (between 4-6 cups)
- 1 Tablespoon fresh thyme leaves, chopped
- 6 oz. sliced mushrooms
- ½ cup freshly grated Pecorino cheese
Directions:
- Melt the butter in a Dutch oven over medium-low heat, along with the olive oil. Add in the shallots and garlic and cook for 2 minutes, stirring constantly. Add in the rice and cook for an additional 2 minutes, or until all of the grains are coated in oil and are slightly toasted.
- In the meantime, cook the sliced mushrooms in a teaspoon of olive oil in a small skillet over medium heat for 5-7 minutes, or until tender. Set aside.
- Add 1/2 teaspoon of salt and big grinding of black pepper into the pot, as well as the red wine. Reduce the heat to low and stir, cooking the risotto until the red wine is almost all absorbed.
- At this point, add in 1 ladle full of chicken stock at a time, continuing to stir, until each ladle full has absorbed. After about 4 cups of stock has been added, taste the risotto–if it is al dente yet creamy, it is done cooking. (It could take up to about 6 cups of broth, so keep an eye on it–never walk away from stirring your risotto!)
- Add in the fresh thyme, the sauteed mushrooms and the cheese. Stir to combine. Adjust seasonings if necessary, serve warm.
Tagged: arborio rice, chicken stock, fresh thyme, Italian, Italy, mushrooms, pecorino cheese, Pecorino Pepato, red wine, red wine risotto, risotto, vegetarian risotto
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