Risotto is one of my favorite winter meals. It's extremely filling and when it isn't packed with cream and cheese, relatively healthy. I had some red wine left over after a fun night and wanted to incorporate it into a meal. This risotto turns a great, rich red color. The lemon juice infuses a freshness that makes this a great meal.
Ingredients:
3 tablespoons butter
1 cup Arborio rice
3/4 cup red wine
3 cups vegetable stock
1 lemon, zested and juiced
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup Sartori Parmesan, grated
1 1/2 teaspoons fresh thyme
1 cup button mushrooms, sliced
Preparation:
1. Melt butter in a large, deep skillet or a dutch oven. Add onions, garlic, and thyme and cook until fragrant.
2. Add rice and toast until rice starts to brown, about 5 minutes.
3. Add red wine and simmer until incorporated into rice.
4. Gradually add vegetable stock in 1/2 cup increments, simmering until absorbed.
5. When adding last 1/2 cup of stock, add mushrooms. They will cook in with the risotto.
6. Stir in lemon juice, lemon zest, and Parmesan. Garnish with thyme and lemon zest.
Ingredients:
3 tablespoons butter
1 cup Arborio rice
3/4 cup red wine
3 cups vegetable stock
1 lemon, zested and juiced
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup Sartori Parmesan, grated
1 1/2 teaspoons fresh thyme
1 cup button mushrooms, sliced
Preparation:
1. Melt butter in a large, deep skillet or a dutch oven. Add onions, garlic, and thyme and cook until fragrant.
2. Add rice and toast until rice starts to brown, about 5 minutes.
3. Add red wine and simmer until incorporated into rice.
4. Gradually add vegetable stock in 1/2 cup increments, simmering until absorbed.
5. When adding last 1/2 cup of stock, add mushrooms. They will cook in with the risotto.
6. Stir in lemon juice, lemon zest, and Parmesan. Garnish with thyme and lemon zest.