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Mushroom Risotto In Barolo Wine

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Rice
Interest: 
Everyday

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