Red wine mushroom risotto

    40 min

    Red wine risotto with prosciutto and chanterelle mushrooms is a rich twist on the classic Italian dish. Serve to someone special!

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 40g prosciutto
    • 1 large shallot, minced
    • 1 clove garlic, chopped
    • 2 chanterelle mushrooms, sliced
    • 200g Arborio risotto rice
    • 235ml red wine
    • 750ml beef stock, or as needed, divided
    • 10g rocket leaves
    • 25g freshly grated Parmesan cheese
    • 1 tablespoon chopped fresh thyme
    • freshly ground black pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
    2. Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir about 250ml stock into rice mixture, cooking and stirring until stock is almost completely absorbed, 3 to 5 minutes. Continue adding around 250ml stock at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
    3. Mix rocket, Parmesan cheese, thyme and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

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    Reviews in English (1)


    Delicious! Add a bit of balsamic vinegar on top at the end. Thank you for sharing the recipe.  -  08 Apr 2016  (Review from Allrecipes US | Canada)