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Mushroom Risotto In Barolo Wine

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  Butter 3 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Pancetta 3 Ounce, cut into 1/4-inch dice
  Garlic 1 Clove (5 gm), minced
  Fresh thyme leaves/1/4 teaspoon dried 2 Teaspoon
  Barolo/Other dry red wine 1 1⁄2 Cup (24 tbs)
  Arborio rice 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot chicken stock/2, 14 1/2-ounce cans broth mixed with 4 cups hot water 8 Cup (128 tbs)
  Fresh mushrooms 8 Ounce, halved
  Minced fresh parsley 2 Tablespoon
  Grated parmesan cheese 1 Cup (16 tbs)

1. In a heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion and pancetta and cook 2 to 3 minutes, until onion is softened. Add garlic and thyme and cook 30 seconds, or until fragrant. Add red wine and boil until reduced to 1 cup, 3 to 5 minutes. Add rice, salt, and pepper and stir to coat with butter and wine.

Recipe Summary

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3400 Calories from Fat 1093

% Daily Value*

Total Fat 124 g190.1%

Saturated Fat 63.1 g315.4%

Trans Fat 0 g

Cholesterol 324.1 mg108%

Sodium 7069 mg294.5%

Total Carbohydrates 385 g128.3%

Dietary Fiber 6.2 g24.7%

Sugars 65.3 g

Protein 119 g237.4%

Vitamin A 94.8% Vitamin C 120%

Calcium 160.1% Iron 61.9%

*Based on a 2000 Calorie diet

Mushroom Risotto In Barolo Wine Recipe