Creado con IA
Red Wine Mushroom Risotto
60 min Media
Ingredientes
4 Raciones
- Arborio rice1 cup
- Red wine2 cups
- Vegetable broth4 cups
- Mushrooms, sliced1 cup
- Onion, diced1 unit
- Garlic cloves, minced2 cloves
- Parmesan cheese, grated1/2 cup
- Butter2 tablespoons
- Saltto taste unit
- Pepperto taste unit
- Fresh parsley, choppedfor garnish unit
Preparación
- 1
In a saucepan, warm the vegetable broth over low heat.
- 2
In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 2-3 minutes.
- 3
Add the minced garlic and sliced mushrooms to the pan, and cook for another 3-4 minutes, until the mushrooms are tender and browned.
- 4
Stir in the Arborio rice and cook for 1-2 minutes to toast the rice, making sure it doesn't burn.
- 5
Pour in 1 cup of red wine and stir continuously until the wine is mostly absorbed by the rice.
- 6
Add the remaining 1 cup of red wine and continue to stir until it has been absorbed.
- 7
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the broth is mostly absorbed before adding the next ladle.
- 8
Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes. You may not need all the broth.
- 9
