Red Wine Goat Cheese Risotto With Carmelized Mushrooms Recipes

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RED WINE & GOAT CHEESE RISOTTO WITH CARMELIZED MUSHROOMS



RED WINE & GOAT CHEESE RISOTTO WITH CARMELIZED MUSHROOMS image

Categories     Mushroom     Appetizer     Side     Vegetarian

Yield 4 people

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 1/4 cups arborio rice
1 cup of your favorite red wine
3-4 cups low-sodium chicken stock
6 ounces goat cheese
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
fresh basil for topping

Steps:

  • In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized. While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes - I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir). Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

RED-WINE RISOTTO



Red-Wine Risotto image

Provided by Amanda Hesser

Categories     dinner, project, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, smashed with the side of a knife
1 cup arborio rice
2 cups red wine
Kosher salt
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced chives
1 teaspoon fresh thyme leaves

Steps:

  • In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
  • Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
  • Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams

RED WINE AND GOATS CHEESE RISOTTO WITH CARAMELISED BABY ONIONS



Red Wine and Goats Cheese Risotto With Caramelised Baby Onions image

Make and share this Red Wine and Goats Cheese Risotto With Caramelised Baby Onions recipe from Food.com.

Provided by Shuzbud

Categories     Rice

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, crushed
12 ounces risotto rice (just under 2 cups)
1/2 cup red wine
3 1/2 cups hot vegetable stock
5 ounces soft fresh goat cheese
fresh thyme sprig, to garnish
1 lb baby onion, peeled
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon Bourbon

Steps:

  • For this recipe, once you have started the baby onions, go straight to the risotto so they cook simultaneously.
  • For the baby onions, heat the olive oil in a small saucepan and add the onions, sugar and bourbon. Cover and cook over a very low heat, stirring occasionally, for 20-25 minutes. If the onions begin to dry out, add a tablespoon of water. You may need to uncover the pan during the last few minutes for the liquid to evaporate (if it has not evaporated by then, turn up the heat).
  • Meanwhile, for the risotto, heat the oil in a skillet and add the onion. Cook for a few minutes then add the garlic.
  • Add the risotto rice and stir well to coat with the oil.
  • Add the red wine and stir until the wine has soaked in completely.
  • Add the stock 1/2 a cup at a time, making sure the stock has been completely absorbed before you add more. This will take around 20 minutes. When all the stock is absorbed, taste the rice to make sure it is cooked but still firm. Remove from the heat.
  • Save about a third of the goats cheese to crumble over the risotto. Stir the rest into the risotto.
  • Put the risotto onto plates, top with the caramelised onions and crumbled goats cheese. Garnish with sprigs of thyme and serve!

Nutrition Facts : Calories 736.7, Fat 29.1, SaturatedFat 12.4, Cholesterol 32.7, Sodium 276.9, Carbohydrate 83.3, Fiber 4.5, Sugar 18.8, Protein 20.3

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