Red Wine Risotto

Red Wine Risotto
  • 2 tablespoons olive oil
  • 1 1/2 ounces prosciutto
  • 1 large shallot, minced
  • 1 clove garlic, chopped
  • 2 chanterelle mushrooms, sliced
  • 1 cup arborio rice
  • 1 cup red wine
  • 3 cups beef stock, or more as needed, divided
  • 1/2 cup arugula
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • ground black pepper to taste


  1. Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
  2. Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
  3. Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

04/14/2018
Red Wine Risotto, recipe PT15M PT1H 5 455 calories

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