Mushroom Risotto with Red Wine Sauce

Indulge in a decadent and flavorful dish of creamy mushroom risotto elevated with a rich red wine sauce. This dish boasts earthy flavors from mixed mushrooms and the depth of red wine, perfectly complementing the creamy texture of Arborio rice.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup red wine
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms, sliced such as shiitake, cremini, and oyster
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Put the vegetable broth in a saucepan and heat it over low heat

Keep it warm

Take a different pan and put olive oil and 1 tablespoon of butter in it

Set it on medium heat

Saut the shallot and garlic until they smell good

Add the Arborio rice and keep stirring for about two minutes, until the rice is lightly toasted

Add red wine and stir until the wine is fully absorbed

Add warm vegetable broth slowly, 1/2 cup at a time, stirring often until it's all absorbed before adding more

In the meantime, cook the mixed mushrooms in the rest of the butter in a different pan until they are soft

The risotto should be creamy and the rice should be al dente

Add the grated Parmesan cheese and season with salt and pepper

Add sauted mushrooms to the top of the risotto and sprinkle chopped parsley on top

Eat your Mushroom Risotto with Red Wine Sauce and enjoy it!