This presentation is getting a little too stuffy in here for me
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.
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I really love Matsutake mushrooms and can’t help but think of Iron Chef when I hear the word 🙂 This looks really tasty!
yum yum yuuuum…..love mushroom risotto so much– plus red wine? sounds amazing!!!!!!
Looks gorgeous! I think I would definitely love this recipe, Greg. It’s great that there isn’t a pound of butter to finish this off,
One of my favorites! I’ll be slipping this one to Mike. I love when he makes me risotto. 😉
Matsutake, wow that sounds exotic.. and this one looks so rich in flavor with the deep red from the wine you’ve used!
I enjoy risotto and this one is particularly colourful with the red colour from the wine. 🙂 Have you ever made arancini with the leftover risotto? I once had some with shredded oxtail ragu in the center. Very tasty.
I sure haven’t.
The colour on that is fantastic. Why don’t more risotto recipes include red wine?
I love the combo of meaty mushrooms and red wine. Great recipe.
Not much of a risotto person but that looks really good.
It’s true, the last time I had risotto at a restaurant was a bit disappointing. Love the color and mushrooms are a weakness of mine!
Just look at that color! Incredible! It makes quite the presentation.
I had an amarone risotto in Verona when we were there last year – it’s strangely compelling !
I have to try this as the red wine makes it look great!
Awesome risotto!
🙂 Mandy
Great red color of the rice, but I love the golden mushrooms even more!
Now aren’t we fancy today :). I love this of course… the risotto looks amazing and is cooked to perfection
Love all the mushrooms.
Don´t think I´ve ever made a red wine risotto – it looks so appealing! Have never heard of those mushrooms, they sound good 🙂
Looks great! Going to send this to my son. He loves risotto and I know he would like this.
One of my favourite dishes – simplicity itself, yet absolutely delicious.
I suspect I’d eat this as the main course all by itself.
We like risotto, but avoid making it. Maybe it’s time I take the leap.
Red wine in risotto?! I’ve never seen such a thing! But it looks great. Such a deep, rich color. I love it.
This would go great with some veal! Yum!
You and Katherine are on the same wavelength as Phil and I – made risotto last night, but mine was not as fancy as yours, I love how the color of the red wine makes the rice purple – I once made pasta using red wine in the cooking water, but probably diluted it too much and it didn’t turn out the way it should
the mushrooms are a perfect choice of addition to this risotto – superb dish, Greg!
comfort spelled r-i-s-o-t-t-o ! And you’re so right: it’s Always better at home!
That looks excellent!
That arborio rice with the vegetable stock, got a try it.
Whenever I’ve made red wine risotto it never looks as red as yours, I’m wondering what I’m doing wrong?! It still tastes good, but just doesn’t look as yummy as yours!
Lovely risotto maybe a little drizzle of truffle oil on top just prior to serving might be really yummy too.
Mmm. This looks gorgeous and I’m getting a little tipsy just looking at it ;).
Risotto is a staple at our house, so I’m happy for a new recipe.
Wow the wine is a very exciting addition. What a divine colour it gives to the risotto. oh and tell katherine thank you so much for the link to the Border Collie. I spoke to TonTon about it and he has promised if he goes off moonlighting again he will give me a share of his paycheck!! I mean it is only fair! c
Looks fabulous! Love the color!
I’ve never made risotto with red wine. It looks wonderful – great color.
Oh boy, another interesting way to make risotto, which I do love so much. Can’t wait to try this!
Yum!!!! Making this sometime this week for dinner 🙂
Oh boy, look at that concentration of color…gorgeous! I love risotto and this one looks delicious 🙂
This sounds and looks really good-a great side dish!
I adore the color of your orzo…a deep, red-purple color. Very beautiful.
Love the color and it sounds delish! But it’s not green!?!
Interesting I never used red on risotto always white, maybe its time to try it
I love risotto, its one of my favourite foods but not easy to photograph because of the one texture. Hmmm, think I will have to make some this long weekend with red wine for the pot and me :-0
This looks delectable!
I was literally just on the phone with my mom last night talking about how I need to make risotto. I’m one of those people whose intimidated by making the dish…not too sure why. But I did buy some arborio rice at Trader Joe’s the other week, so I have to give it a try sooner or later!
DO IT!
Fabulous recipe! I would love to pair this with lamb or beef.
That looks and sounds yummy! 🙂
We make risotto every week, the boy loves it, but never have I made it with red wine. I must try that.
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