Red Wine Risotto With Mushroom Marmalade Recipes

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RED WINE RISOTTO



Red wine risotto image

Get your dinner party off to a great start with red wine risotto

Provided by Anne Willan

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 1h

Yield 3 as a main, 6 as a starter

Number Of Ingredients 6

450-500ml/16-18fl oz chicken or vegetable stock, more if needed
85g butter
1 medium onion , chopped
200g round grain risotto rice , such as arborio or carnaroli
500ml red wine , a merlot is ideal
grated parmesan (or vegetarian alternative), to serve

Steps:

  • Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
  • Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
  • Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
  • Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

Nutrition Facts : Calories 290 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Protein 3 grams protein, Sodium 1.2 milligram of sodium

RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS



Red wine risotto with duck & garlicky mushrooms image

A great way to use up leftover duck in a rich, luxurious supper dish

Provided by Jane Hornby

Time 40m

Number Of Ingredients 12

2 tbsp butter
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
3 garlic cloves , crushed
thyme sprig, leaves picked
300g risotto rice
300ml red wine
1.4l chicken stock , hot
about 175g leftover duck , shredded
200g pack chestnut mushroom , thickly sliced
handful flat-leaf parsley , chopped

Steps:

  • Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
  • Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
  • Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium

RED WINE AND MUSHROOM RISOTTO



Red Wine and Mushroom Risotto image

Categories     Mushroom     Rice     Side     Parmesan     Bacon     Red Wine     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 ounce dried porcini mushrooms*
2 cups boiling water
1 1/2 pounds fresh cremini or white mushrooms
3/4 stick (6 tablespoons) unsalted butter
5 to 6 cups low-salt chicken broth
6 ounces 1/4-inch-thick slices pancetta (Italian unsmoked cured bacon)**, chopped
1 cup finely chopped onion
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage, crumbled
3 cups Arborio rice**
2 cups dry red wine such as Rosso di Montalcino
3 tablespoons finely chopped fresh parsley leaves
1 cup freshly grated Parmesan
Garnishes: curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan, fresh rosemary sprigs
*available at specialty foods shops and some supermarkets
**available at Italian markets and specialty foods shops

Steps:

  • In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
  • Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
  • In a large saucepan heat broth and keep at a bare simmer.
  • In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
  • Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
  • Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
  • During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
  • Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.

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 RISOTTO WITH MUSHROOM "MARMALADE RECIPE



Red Wine Risotto with Mushroom

Provided by Dunjab

Number Of Ingredients 21

Marmalade
3 tablespoons vegetable oil
3/4 pound fresh porcini or stemmed shiitake mushrooms-1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick
Salt and freshly ground pepper
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons sugar
1 tablespoon water
3/4 cup dry red wine, such as Amarone
1/2 cup red wine vinegar
1/2 tablespoon unsalted butter
Risotto
5 cups chicken stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup arborio rice (6 ounces)
1/2 cup dry red wine, such as Amarone
1 tablespoon unsalted butter
Salt and freshly ground pepper
One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
2 teaspoons chopped mixed herbs, such as chives, mint and tarragon

Steps:

  • MAKE THE MARMALADE In a large, nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate. 2. In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms. 3. In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes. Add the wine and bring to a boil, stirring to dissolve the sugar. Add the vinegar and boil over high heat until reduced by half, 12 minutes. Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt. 4. In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes. Stir the mushrooms into the marmalade, and swirl in the butter. Cover and keep warm. 5. MAKE THE RISOTTO In a medium saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Stir in the rice and cook for 2 minutes. Add the wine and simmer until almost evaporated. Pour in about 1 cup of the hot stock, or enough to cover the rice. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat, adding 1 cup of stock at a time and stirring until all of the stock has been absorbed. The risotto is done when the rice is just cooked and suspended in the creamy sauce, about 25 minutes. Stir in the butter and season with salt and pepper. 6. Spoon the risotto into bowls and top with the mushroom marmalade. Shave a few slices of Parmigiano-Reggiano over the risotto, garnish with the herbs and serve.

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