Red wine risotto with pan-fried shiitake mushroom

Recipe from: 4 October 2010

Ingredients 15
Servings 1
Minutes 15 mins


Serving Change
  • 2 - 3
    olive oil
  • 1
    medium onion, very finely chopped
  • 1 1/4
    Arborio rice
  • 1/2
    dry red wine
  • 2
    cloves garlic, crushed
  • 6
    vegetable stock
  • 1
    aged balsamic vinegar
  • 1
  • 2 - 3
    grated Parmesan cheese
  • Mushrooms:
  • 250
    Delifunghi Shiitake mushrooms, stems removed and sliced
  • 1/2
    smoked paprika
  • Salt and black pepper
  • 1
    sprig of fresh thyme
  • 100
    salted butter


15 mins
Pour the stock in a pot and bring to a simmering state.
In another pot, heat the olive oil and sauté the onion sand garlic until soft but be careful not to burn the garlic.
Add the Arborio rice and allow the rice to absorb the oil and become slightly translucent.
Add the red wine and vinegar and allow  the rice to totally absorb the liquid.
Now start adding the stock, one ladle at a time, stirring occasionally to prevent the rice from sticking.
Do not try and rush this, this process takes about 20 minutes or more.
Taste the rice at this point, it must be soft, but have a little resistance in the middle, allow any liquid that is still left on the rice to cook away.
Add the butter and cheese and stir.
Season with salt and pepper.
The mushrooms should be done while the risotto is cooking, but it requires a bit of skill and multi-tasking. If you cannot do this, the mushrooms can be done quickly afterwards.
Get a heavy based pan on the heat and melt the butter in it.
Add the smoked paprika and swirl the pan to flavor the butter.
Add the mushrooms and toss until it is cooked and slightly caramelized.
Season with fresh thyme, salt and pepper and maybe a little drizzle of balsamic vinegar.

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