This red wine risotto recipe puts a fresh twist on classic risotto. Fresh thyme and sautéed mushrooms lend a ton of flavor.
Everything is better with wine.
Especially when the wine is accompanied by risotto. And then covered in butter and cheese. And consumed with a big ol’ glass of even more wine. Ya dig?
This week has just been ONE OF THOSE WEEKS. We are now moved in to the new apartment (wahoo!) but it’s not so much “REALLY moved in” as it is “put the couch somewhere and dig a path to the stovetop and leave everything else in boxes and piles on the floor and what’s the number for that delivery place again?” Kyle’s a moving champ, though – I’m pretty sure he’s done 99% of all the unpacking that’s happened in the last week since I’ve been so swamped with work. Including unpacking the kitchen, assembling my desk, and setting up my desktop computer (THANKS KYLE YOU DA BEST). I also wasted an entire afternoon picking classes for the upcoming semester, which starts WAY TOO SOON, because Cornell’s class-picking-internet system is completely ridiculous. And then I made the mistake of looking at my to-do list, which is ten feet long. So basically, I’m in the mood for wine. ALL of the wine. And maybe some of this risotto to go with it.
I like this risotto because it’s a nice, subtle twist on the classic white wine variety. Mushrooms and thyme lend a little bit of earthiness, and the red wine gives it a beautiful pink-ish (but not PINK pink, because we don’t want to eat Pepto for dinner, because gross) hue and just a hint of red wine flavor. I’m often a fan of dishes with big, bold, in-your-face flavors, but this risotto is delightfully subtle. Just a big bowl of mmmmmmm.
- 2 Tbsp. extra virgin olive oil
- 1 clove garlic, minced
- ½ large yellow onion, diced
- salt and pepper to taste
- 12 ounces baby portobello mushrooms, sliced
- 8 sprigs fresh thyme, plus extra for garnish (you could substitute ½ tsp. dried thyme if you don't have fresh on hand)
- 2 cups arborio rice
- 1 cup red wine
- 7 cups chicken or vegetable stock, divided (you may not need all of it)
- ¼ cup unsalted butter
- ½ cup parmesan cheese
- Heat olive oil in a large saucepan over medium heat.
- Add garlic and onion and sauté until onion is translucent, about 2 minutes.
- Add mushrooms, salt, and pepper to saucepan and sauté until soft and reduced, about 5 minutes.
- Pull thyme leaves off the sprigs and add to saucepan.
- Add arborio rice to saucepan and toast for about a minute, until any liquid is absorbed.
- Add red wine to pan and use it to deglaze, scraping any burnt or crispy bits off the bottom of the pan. Cook, stirring frequently, until rice has absorbed all wine, about 10 minutes.
- Add 1 cup chicken stock and cook, stirring frequently, until rice has absorbed all stock. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente. Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth. I generally use about 6 cups of stock before the risotto is done.
- When rice is al dente and a thick stock has formed, remove risotto from heat.
- Stir in unsalted butter and parmesan cheese, stirring continuously until they've both melted into the risotto. Taste again and add seasoning if necessary.
- Top with fresh thyme and serve immediately.