RED WINE RISOTTO RECIPES

RED WINE RISOTTO RECIPE | ALLRECIPES

Red Wine Risotto Recipe | Allrecipes image

A rich twist on the classic risotto.

Provided by craig_08

Categories Main Dishes Rice Risotto Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1?½ ounces prosciutto
1 large shallot, minced
1 clove garlic, chopped
2 chanterelle mushrooms, sliced
1 cup arborio rice
1 cup red wine
3 cups beef stock, or more as needed, divided
½ cup arugula
? cup freshly grated Parmesan cheese
1 tablespoon chopped fresh thyme
ground black pepper to taste

Steps:

Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 407.9 calories, CarbohydrateContent 48.7 g, CholesterolContent 15.2 mg, FatContent 12.9 g, FiberContent 1.3 g, ProteinContent 11.8 g, SaturatedFatContent 3.6 g, SodiumContent 380.5 mg, SugarContent 3.2 g

RED-WINE RISOTTO RECIPE - NYT COOKING

Red-Wine Risotto Recipe - NYT Cooking image

Provided by Amanda Hesser

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, smashed with the side of a knife
1 cup arborio rice
2 cups red wine
Kosher salt
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced chives
1 teaspoon fresh thyme leaves

Steps:

In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

Nutrition Facts : @context http//schema.org, Calories 534, UnsaturatedFatContent 8 grams, CarbohydrateContent 52 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 18 grams, SaturatedFatContent 9 grams, SodiumContent 889 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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RED WINE RISOTTO WITH CHORIZO AND PEAS - BIGOVEN

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From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Mediterranean
Calories 234 calories per serving

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