Simple and soul warming, red wine and mushroom risotto. Autumn comfort food at it’s finest!
Nebbiolo Risotto
Ingredients
For the risotto:
- 100g unsalted butter
- 50ml extra virgin olive oil
- 4 cloves garlic, finely chopped or grated
- 1 yellow onion, finely diced
- 1 cup Arborio rice
- 1 cup red wine (Chalk Hill Nebbiolo)
- 1L chicken stock
- 50g Parmesan, finely grated
For the mushrooms:
- 60g unsalted butter
- 400g mixed mushrooms, sliced if large
- 2 cloves garlic, finely chopped or grated
- 3 sprigs thyme, leaves picked
- ½ lemon
Serves 2
Method
- Bring chicken stock to a simmer in a pot.
- For the risotto, melt half of the butter in a large pan over medium heat.
- Add onion and garlic and sweat over medium heat until translucent.
- Add rice. Stir for 2 minutes to toast the rice. It shouldn’t brown, but should develop a toasty aroma.
- Add red wine and simmer until fully absorbed.
- Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle. It should take around 18 minutes for the rice to cook completely.
- Continually taste the risotto (from the 15 minute mark) to test if the rice is ready. It should be al dente.
- Turn off heat and stir through remaining butter and Parmesan.
- Taste and season risotto.
- While the risotto is cooking, prepare the mushrooms. Melt butter in a fry pan over medium-high heat.
- Add the mushrooms and season with salt and pepper.
- Fry mushrooms, tossing throughout, until beginning to soften and brown (around 5 minutes).
- Add garlic and thyme and cook, stirring occasionally, until garlic has softened and mushrooms are golden brown.
- Turn off heat and squeeze lemon juice over mushrooms.
- Serve risotto topped with mushrooms, Parmesan and freshly cracked pepper.