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
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.
Maybe because risotto tastes better when the weather is a bit wintery.
The child likes mushrooms - yay! a gourmet in the making.
Love your photos.
Mmmmm. I wish I could have been there for a plate full. Do you recommend a whine (ha-ha).
A pinot noir is perfect with this risotto.
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