Mushroom and Red Wine Risotto

I know risotto can be a little intimidating for some people (at least it was for me....) but it's really not so difficult.  Just a lot of hands-on stirring!  It's definitely not one of those things you get mixed up and then can leave for half an hour to cook on its own while you do other stuff.  However, it is amazingly creamy and delicious.  This risotto in particular is absolutely lovely--really creamy, of course, but you also get a little hint of sweetness from the red wine and a nuttiness from the mushrooms that all combine into one delicious bite of food.  It is great on its own, but I also love it paired with Braised Italian Chicken.  The tangy acidity of the tomato sauce contrasting with the creamy, rich risotto is absolutely stellar.

Mushroom and Red Wine Risotto

Number of Servings: 4
Time to Prepare: 35 minutes

• 3 2/3 cups chicken broth
• 2 Tbsp olive oil
• 1/2 medium onion, finely chopped
• 1 cup arborio rice
• 1/3 cup red wine
• 2 Tbsp butter
• 8 oz cremini mushrooms, thinly sliced
• 1/4 cup minced red onion
• kosher salt
• black pepper
• 1/3 cup freshly grated Parmesan
• 2 tsp dried parsley (or 2 Tbsp chopped fresh)

In a medium saucepan, bring the chicken broth to a simmer.  Set on a back burner and keep warm.

In a large saucepan, heat the olive oil over medium heat.  Add the onion and cook, stirring occasionally, until it just begins to brown.  Add the rice and cook, stirring, for 1 minute.  Add the wine and cook, stirring until the wine is absorbed.  Add about 1 cup of the warm chicken broth and and continue cooking, stirring constantly, until mostly absorbed.  Continue adding broth about 1/2 cup at a time, stirring constantly, until it is mostly absorbed before the next addition.  The risotto is done when the rice is al dente and the sauce is thick and creamy.

While cooking the risotto (not going to lie, I don't stir *constantly*, I do step away briefly from time to time to work on other things, but never for very long), melt the butter in a large skillet over medium-high heat.  Add the mushrooms and red onion.  Season with kosher salt and black pepper and cook, stirring occasionally until softened and the liquid has evaporated, about 10 minutes.  Let cook an additional minute or two without stirring to get a little browning on the mushrooms. 

Scrape the mushrooms into the risotto and stir in the Parmesan and parsley.  Season with additional salt and pepper to taste.  Serve immediately.

Source: adapted from Food and Wine
Produce Used: Onion, mushrooms, red onion, parsley