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Truffled Red Wine Risotto

September 19, 2011

by Emily

When I am out to dinner, I love ordering things that I would never make on my own. Just the other night, I had the most delicious homemade pasta tossed with late summer vegetables and pesto sauce at a cute little spot in the West Village. The unfortunate post-indulgence carb face? Totally worth it. Unlike Liz who has homemade pasta mastered and blatantly ignoring the fact I don’t exactly have the space for it, I likely am too lazy (hungry?) to have the patience to churn out my own creations. Luckily, I do have the attention span and wholly enjoy the constant stirring that risotto requires. While we’ve made many a risotto recipe, this is the only one that I’ve tried that calls for dry red wine rather than white. So while this dish doesn’t look quite as angelic and pasta-like as some of the ones we’ve posted in the past, don’t be fooled. It is just as rich, creamy, and satisfying for a perfectly delightful dinner in.

Truffled Red Wine Risotto
adapted from Food & Wine

5 1/2 cups chicken stock
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry red wine
2 tablespoons unsalted butter
1 pound mixed wild mushrooms, thinly sliced
1 shallot, minced
1/2 cup freshly grated Parmigiano-Reggiano
Truffle oil, to taste

In a medium saucepan, bring the chicken stock to a simmer. Reduce heat and keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total. Season with salt and pepper.

Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and dress with truffle oil. Serve immediately.

2 Comments leave one →
  1. September 19, 2011 2:04 pm

    This looks incredible. Glad to see you used truffle oil and not actual truffle… it is a little pricey :D. Love this dish!


  1. Using your Le Creuset 101 | Deux Maisons

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