Get ready to embark on a culinary journey that combines the rich, robust flavors of red wine and earthy mushrooms in a comforting and luxurious dish. Red Wine and Mushroom Risotto is a classic Italian recipe that effortlessly marries the velvety smoothness of Arborio rice with the deep, complex notes of red wine and the savory essence of mushrooms. With each spoonful, you’ll be treated to a symphony of flavors and textures that will transport your taste buds to a world of pure satisfaction.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jennifer Richmond
  • Cook Time: 35
  • Total Time: 35 minutes
  • Yield: 4 Servngs 1x



2½ cups chicken broth

1 tablespoon olive oil

2 tablespoons butter, divided

1 medium yellow onion, chopped

2 cloves garlic, smashed with the side of a knife

1c up arborio rice

2 cups red wine, preferably Barolo

Kosher salt

2 tablespoons butter

1-pound mixed wild mushrooms, thinly sliced

1 shallot, minced

1 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons thinly sliced chives

1 teaspoon fresh thyme leaves

2 tablespoons chopped flat-leaf parsley


In a medium saucepan, bring the chicken stock to a simmer. Keep warm.

In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.

Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, ½ cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.

Meanwhile, 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 ½ cup cheese and tablespoon of butter. Fold in herbs. Serve immediately, passing remaining cheese at the table.


If you are serving this as a main dish – definitely double the recipe.

Pin It on Pinterest

Share This