Another easy dinner.

It had been ages since we had had risotto. I don't know why. It is so easy and satisfying.

There is quite a bit of stirring involved, but as usual, the child was happy to help.

Red wine risotto with mushrooms
adapted from Julie Le Clerc

4 cups of very good chicken or vegetable stock
Olive oil
1 red onion, finely diced
1 1/4 cups arborio rice
3 cloves garlic, crushed
1 cup red wine
Salt and pepper
4 large mushrooms (eg, portobello)

In a saucepan, heat stock. Heat another large pan, add 2 tbsp of olive oil and the onion, then cook over low heat for 5 minutes.

Raise the heat and add rice and garlic. Stir for two minutes. Add the wine to the pan and stir over medium heat until reduced. Add a cup of the hot stock and stir until the stock "disappears" and the mixture is nearly dry.

Continue to add stock, a cup at a time, until it is all absorbed, and the rice is tender to the bite, about 15-20 minutes. Season to taste.

At the same time, pan fry mushrooms in a little oil. Season with salt and pepper. Serve mushrooms on top of risotto.

Even the child liked it.


From AA to NZ said...

Maybe because risotto tastes better when the weather is a bit wintery.
The child likes mushrooms - yay! a gourmet in the making.

From AA to NZ said...

Love your photos.

Anonymous said...

Mmmmm. I wish I could have been there for a plate full. Do you recommend a whine (ha-ha).

Juli Ryan said...

A pinot noir is perfect with this risotto.

Anonymous said...