Red Wine Risotto with Beef & Mushrooms
This is a great way to use leftover red wine – if you ever have it….
It’s not necessary to add butter at the end (as some chefs recommend) to make it creamy – it will be creamy if you don’t overcook it and if you add sufficient broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
Ingredients
Scale
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) red wine
- 2 1/4 cups (18oz, 540ml) beef broth
- 1/2 medium onion, chopped
- 1 tbs olive oil
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
- Condimenti
- 6oz (180gr) ground beef
- 6oz (180gr) cremini mushrooms, trimmed, chopped
- 1/2 medium onion, chopped
- 1 medium carrot, trimmed, chopped
- 1/2 tsp paprika
- 1 tbs olive oil
Instructions
- Heat beef broth and keep hot over low heat.
- In medium saucepan heat 1 tbs oil over medium heat.
- Add 1/2 onion and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.
- It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Condimenti
- Sauté onion and carrot in 1 tsp oil over medium heat until tender
- Add beef, breaking it up as it browns.
- Add mushrooms, paprika, reduce heat, and let cook for 5 – 10 minutes.
- Keep warm until needed.
Notes
It’s not necessary to stir constantly, just give it a good stir often. You could substitute chopped, leftover roast beef for the ground beef.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 637
- Sugar: 6 g
- Sodium: 978.2 mg
- Fat: 22.5 g
- Saturated Fat: 6.9 g
- Trans Fat: 0.1 g
- Carbohydrates: 62.8 g
- Fiber: 2.5 g
- Protein: 36.1 g
- Cholesterol: 65.3 mg
Keywords: risotto, red wine, mushrooms, beef
