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