Woohoo it’s mushroom season at last. Cold weather has its virtues. We always think of risotto as a bit of weekend thing but it’s so quick and easy we’ve vowed to make every night a potential risotto night in future. The perfect mid-week treat.
Red wine & mushroom risotto – to serve 4
- olive oil
- 50g butter
- 1 red onion, chopped
- 400g chestnut mushrooms (we used large field mushrooms)
- 300g risotto rice
- 350ml dry red wine
- 750ml chicken stock
- 3 tbsp grated Parmesan
Heat 2 tbsp olive oil and half the butter in a large, heavy pan. Fry the onions until nearly soft. Add the mushrooms and cook until golden. Add the rice, stir to coat with the oil and butter, and cook for a minute.
Add half the wine and let it bubble, stirring. Add the rest of the wine to the stock and heat gently. When the first lot of wine has been absorbed start adding the remaining stock and wine mix, a ladle at a time, stirring all the time. Make sure each ladle has been absorbed before you add the next. Continue adding liquid until the rice is tender but still has a bite. Add the remaining butter and the parmesan, cover and let it sit for 5 minutes before serving.
Wine Suggestion: We found this recipe in BBC Olive Magazine (October 2011) in an article by Victoria Moore, drinks expert, who highly recommends a Barbera to go with this on account of it’s high acidity and hence palate-cleansing effects. It also complements the earthy mushroom flavours. We’d agree with that!