Creamy red wine risotto with mushrooms, parsley and two types of cheese is a quick and easy recipe for an Italian-inspired meal.
2 people made this
850ml chicken stock
3 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
200g Arborio rice
120ml dry red wine
225g sliced cremini mushrooms
40g grated Parmesan cheese
40g grated mozzarella cheese
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
Method Prep:15min › Cook:40min › Ready in:55min
Bring stock to a simmer in a saucepan over medium-high heat. Cover saucepan and keep stock warm over low heat.
Melt butter in a heavy saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
Pour a ladle of hot stock into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add another ladle of hot stock; cook and stir for 6 minutes. Add another ladle of hot stock; cook and stir for 6 minutes. Add another ladle hot stock; cook and stir for 3 minutes. Add the remaining hot stock and mushrooms; cook and stir for 5 minutes.
Stir Parmesan cheese, mozzarella cheese, parsley, salt and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.