Red Wine Risotto The Best Recipes

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Red Wine Risotto

"A rich twist on the traditional risotto."

Ingredients :

2 tablespoons olive oil
1 half of ounces prosciutto
1 huge shallot, minced
1 clove garlic, chopped
2 chanterelle mushrooms, sliced
1 cup arborio rice
1 cup purple wine
3 cups pork inventory, or extra as needed, divided
half of cup arugula
1/three cup freshly grated Parmesan cheese
1 tablespoon chopped sparkling thyme
ground black pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

Heat olive oil in a Dutch oven or heavy pot over medium warmth; prepare dinner prosciutto till edges begin to curl and fats is rendered, 2 to 3 mins. Add shallot and cook until aromatic, approximately 2 mins. Add garlic and prepare dinner till aromatic, about 1 minute. Add mushrooms and prepare dinner for 30 seconds.
Cook and stir rice into prosciutto combination, stirring always, until rice is translucent around edges, 1 to two minutes. Pour pink wine into rice aggregate; prepare dinner, stirring each 30 seconds, until wine is absorbed, approximately five mins. Stir 1 cup broth into rice combination, cooking and stirring till broth is sort of completely absorbed, three to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, till rice is tender, 15 to twenty mins.
Mix arugula, Parmesan cheese, thyme, and black pepper into rice aggregate; prepare dinner and stir until cheese is melted, 2 to three mins.

Notes :

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