Red Wine Risotto

Cork and Spoon celebrated its 2nd birthday on Saturday and I had grand plans for celebrating it. I had planned to write a post about our most popular posts based on some different metrics such as most pinned on Pinterest, and most liked. I was going to write about Ruth and I’s favorite posts to write, and more. But, as seems to be a thread in both Ruth and my lives recently, the blog ended up taking a back seat.

Its not secret that Ruth and I have had very full plates recently. Work, GRE studying, moving, and just living life have made it hard for us to find time to cook for ourselves, let alone take pictures of the cooking process and write up posts. Still, I remember a time when I had posts written up Red Wine Risotto 1weeks in advance, and I am making the promise here and now to rededicate myself to sharing delicious bites and treats with our followers and readers. In fact I already have a post ready for Friday! For now, enjoy this simple twist on risotto made with some left over red wine instead of the traditional white wine preparation and I’ll see you back here on Friday – I promise!

Red Wine Risotto
Serves 4

1 large shallot
6 large white or brown mushrooms
2-3 tablespoons olive oil
1 cup arborio rice
3-4 cups chicken broth
1 cup dry red wine
¾ teaspoon dried thyme
salt and pepper to taste
½ tablespoon butter
½ cup grated Parmesan cheese

1)     Put the chicken broth on the stove in a small pan and bring to a simmer over low heat. Finely dice the shallot and mushrooms. You should have approximately one cup of mushrooms in about ¼-inch dice.

Red Wine Risotto - finely dice the mushrooms.

2)     Heat 2 tablespoons olive oil over medium heat in a large sauce pan. Add shallots and mushrooms to the pot and sauté for 5 minutes. Add arborio rice and thyme and toast for another 10 minutes, stirring frequently.

Red Wine Risotto - sautee the rice

3)     Add 1 cup hot chicken broth and stir constantly. When liquid is mostly absorbed, add ½ cup of red wine, stirring until absorbed.

Red Wine Risotto - stir in the wine

4)     Add another 1 ½ cups of hot chicken broth, ½ a cup at a time. Continue stirring frequently between additions until broth is absorbed.

5)     Add another ½ cup of red wine and stir until absorbed. Add another ½ to 1 cup of broth, testing for doneness between additions.

Red Wine Risotto - stir constantly

6)     Once rice is done and nearly all of the broth is absorbed, add butter and stir until melted. Then add Parmesan and stir until melted and risotto is creamy.

Red Wine Risotto - add the butter

Red Wine Risotto - add the cheese


4 responses to “Red Wine Risotto

  1. Congratulations!! Life definitely gets busy, just tell everyone you’re going to be away for a while.. and then all of a sudden you find all sorts of things to blog about, lol, that always happens to me:) Love the look of your risotto!! xx

    • Thanks Smidge! I would love to be going away for awhile 🙂 In fact the other half and I are thinking of visiting Canada soon- Montreal though. Hopefully that will give us a few stories!

  2. We are definitely two peas of the same pod, aren’t we? 🙂

  3. Mushrooms and red wine must have made for a delicious risotto. Congratulations to both of you for your two year anniversary. May life get a little less hectic for the two of you. 🙂

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