Red Wine Risotto with Caramelized Mushrooms
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 cup button mushrooms, sliced
- 3 garlic cloves
- 1 1/4 cup arborio rice
- 1 cup dry red wine
- 3-4 cups vegetable stock
- pinch of salt
- 1/4 cup freshly grated parmesan cheese
Meanwhile, heat the remaining 1tbsp. butter and olive oil together in a medium to large pot over medium heat. Once they are melted together, add in the garlic and saute until fragrant, about 30 seconds. Add in the rice and stir, coating the rice in the butter and oil, stirring and toasting for 3-4 minutes.
Add in the wine and stir every minute or so, if not constantly, until the wine has been absorbed into the rice. Once the wine is absorbed, add in the broth, 1 cup at a time, stirring until absorbed before adding more. After 3 cups have been added and absorbed, try a bite of rice to check the texture. If you would like them softer, add the remaining cup of broth.The entire process took me about 25 minutes until all of the broth was absorbed and the rice was tender.
After the rice has absorbed all of the liquid, add in the parmesan cheese and a pinch of salt. Stir, combining the cheese and serve hot, topped with the caramelized mushrooms.