Mushroom with Red wine Risotto
Why not make a risotto with a nice, earthy red wine instead of white? Imagine the intense flavor of dried porcini, creamy risotto filled with chewy, thinly sliced pieces of mushroom topped off with red wine glazed chestnut mushrooms. Oh, and sprinkled with fresh rosemary. With dishes like these, you’ll wish autumn would stay forever.
Now, any time of the year is an excellent time to make a mushroom risotto. Because let’s face it, it’s the one risotto that speaks to everybody’s mind. I think it’s just the creaminess and mushroom fit so well together. It’s like steak and fries, coffee and cake, or peanut butter and jelly. Or cinnamon and sugar. You get the point.
But it is not just the creaminess. Mushroom IS autumn. It’s not that when it’s autumn, I think of mushroom risotto. But it’s more like when it’s autumn, and I’m hungry, mushroom risotto is the first that comes to mind. And if I’m and walking through a park in autumn, hungry, with beautiful brown and red leaves dartling of the three’s, the countdown to making a mushroom risotto with just started.
Usually, I will use the more delicate shallots, but shallots tend to “disappear” in the risotto, and with this dish, I like to taste sweetly hidden, tiny pieces of onion.
I cannot recommend this enough! The concentrated flavor of these dehydrated mushrooms adds another layer of richness to your risotto. You can also use them for soup or sauces, so have some at home because they’ll always come in handy.
I’m keeping it simple with the mushrooms. Brown mushrooms have a bit deeper, earthier and complex taste than their white counterparts. But like the white ones, they’re also mild. Wich makes them useful for blending in with other flavors.
The bitter, brisk herb has a strong taste, so I’ll not use too much of it, making the sautéed mushrooms taste so much better. You could also use thyme, or even better, use them both.
Butter and Parmesan
Need I say more…
I’m using a bit much butter already (Mantecura and sauteed mushroom), so for roasting the rice; I’ll stick with olive oil this time.
It’s not just white wine that works well for risotto; you can also use red. Especially if accompanied by food that goes well with a glass of red wine. Like mushrooms. I use a pinot noir for this dish, and I recommend choosing a dryer one over the sweet, fruity ones.
You can use vegetable stock, but with mushroom stock, there’s another way for you to give this dish a new level of deepness. Chewy slices of mushroom, powerful porcini, sauteed chestnuts, and the risotto cooked in flavorful mushroom stock, oh boy, they’ll never know what hit them to mushroom heaven.
A wide, heavy-bottomed saute pan. Wide, so the broth or stock can evaporate more quickly, and the risotto will cook more evenly.
Filled with broth or stock to add to the risotto
So the dried porcini can have a nice hot bath.
A large skillet
You want to fry the mushrooms, not boil them. It’s essential to give them enough space so the moisture will evaporate more quickly.
Cutting board and Kitchen knife
Mushroom and red wine risotto
- 1 Teaspoon Olive oil
- 1 Small Yellow onion
- 1 Ounce or 30 Grams Dried porcini
- 1 Pound or 500 Grams Chestnut mushrooms a quarter of this thinly sliced
- 4 Teaspoons Rosemary leaves
- 3½ Tablespoons Butter flakes
- 2 Tablespoons Parmesan Grated
- ½ Cup or 100 ml Red wine
- 5½ Ounces or 160 Grams Carnaroli rice or Arborio rice
- 4 Cups or 1 Liter Mushroom stock or Vegetable/ Chicken stock
- Put the dried porcini in a bowl with hot water and soak until softened (20 min.). Then, drain and cut them into tiny pieces. Keep the porcini water.
- In a large dry skillet on high heat, sear the whole mushrooms (4 min.). Turn the heat to medium and cook the mushrooms until they reduced in size (15 min.)
- Heat the broth until simmering. Meanwhile, in a saute pan on medium heat, add the sliced mushroom and stir until they release its moisture (5 min.). Then, add onion, 2 teaspoons rosemary leaves, porcini; and fry until the onions are softened (3 min.)
- Tip rice into the pan and stir till it gets a bit toasted (1 min.). Add wine and let it bubble to nothing, so the alcohol evaporates.
- Add porcini water. When all absorbed, add a big spoon of stock and let the rice simmer while often stirring, until it is all absorbed again. Keep repeating this until the risotto is done (15-19 min.)
- When the mushrooms are almost finished, turn op the heat, add 1½ teaspoon butter, wine, rest of the rosemary leaves, and coat them (2min).
- When the risotto is done, take it off the heat and add the remaining butter and parmesan. Stir it and let it rest for a few minutes.
- Give the risotto one las stir, spoon into plates, and add the sautéed mushrooms.