RED WINE RISOTTO WITH MUSHROOMS

Red Wine Risotto with Mushrooms image

A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.

Provided by Amanda

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 11

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Ingredients

3 ½ cups chicken broth
3 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup Arborio rice
½ cup dry red wine
1 (8 ounce) package sliced cremini mushrooms
½ cup grated Parmesan cheese
⅓ cup grated mozzarella cheese
¼ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 46.6 g, Cholesterol 37.7 mg, Fat 13.2 g, Fiber 1.6 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 258.3 mg, Sugar 2.1 g