Once again: Risotto is a really easy quick dinner that everyone thinks is fancy and hard. It is also a dish that is always better at home than from a restaurant.
For this one, we went a little off left field, but it is still really easy to do. We used some dried Matsutakes sent from Marx Foods and a dry pinot noir for the wine, but any red wine with a little fruit will do. For those who need the basic steps go here.
Red Wine Risotto
- 2 cups arborio rice
- 6 cups vegetable stock
- 1/2 cup dried mushrooms (matsutake, shitake or porcini)
- 1/2 cup finely chopped red onion
- 1 1/2-2 cups fresh mushrooms
- 2 cups light dry red wine
- 1 cup grated Romano
Soak dried mushrooms in a measuring cup and fill to 2 cup mark with boiling water. Chop 3/4 of the fresh mushrooms into small bits. The last 1/4 slice thick. Saute the thick slices in butter until golden brown. Set aside. Heat up broth to a low simmer and add strained mushroom liquid. Make risotto adding all the wine first, then finish with stock. Saute the onion then the chopped dried and fresh bits then the rice. After adding the cheese mix in the sauteed sliced mushrooms.