Garlic Mushroom Rosé Risotto
Recipes Italian Main Dish Side-dish Vegetarian
Description
This is a slightly different take on risotto. It uses rose wine instead of white wine and incorporates an egg as well. Serve it as a main dish or a side dish, if desired.
Ingredients
2 T olive oil
4 cloves garlic, 2 mashed, 2 minced
2 T. butter
1 lb. mushrooms, cleaned and diced ¼ - ½ inch
6 c. stock/broth (parmesan, mushroom, or vegetable)
1 large egg
4 oz. goat cheese (plain or garlic and herb)
1 medium leek, white and light green parts, quartered lengthwise and sliced ¼ inch thick (1½ c.)
2 c. arborio rice, rinsed
⅔ c. dry rosé wine
Kosher or sea salt
freshly ground white pepper
3 - 4 T. chopped fresh herbs, like curly parsley, optional
freshly grated Parmesan cheese, optional
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
In a medium Dutch oven, place 1 T. oil over medium-low heat; add mashed garlic cloves; cook several minutes to infuse the oil, until golden brown on both sides; remove garlic. Increase heat to medium; add 1 T. butter; when butter melts, add mushrooms; toss to coat; stir only every few minutes as mushrooms release liquid and then it evaporates completely, and mushrooms are tender. Season to taste with salt; transfer to a bowl; set aside.
Bring stock/broth to a simmer in a medium saucepan; reduce heat to low to keep warm. Remove the egg from the refrigerator; set aside, not cracking it yet. Crumble goat cheese; set aside at room temperature.
In the same Dutch oven, heat remaining oil and butter over medium heat until butter is melted and just bubbly. Add leeks; sauté until soft but not browned; add garlic; cook 30 seconds. Add rice; cook and stir constantly 2 - 3 minutes, until rice grains are translucent at edges. Add rosé wine; adjust heat to a gentle simmer; cook until fully absorbed, stirring almost constantly.
Add about ¾ c. warmed broth, using a ladle to transfer to rice; adjust heat as needed to simmer, stirring constantly. When excess liquid is almost gone, add more warmed broth. Repeat this process, starting to taste the rice after using half the broth. Continue adding liquid until rice grains are tender and edible but not overly soft. Reduce heat to low; stir in mushrooms.
Beat egg; continue beating vigorously while pouring in ⅓ c. remaining warmed broth. Add egg mixture and goat cheese to risotto, stirring until goat cheese is melted and well incorporated. Season to taste with about 1 t. salt and about 1/2 t. white pepper; stir in chopped herbs, if using.
Serve topped with grated Parmesan cheese and extra herbs.
4-6 servings.
*If using parmesan broth, you will get a nice white risotto, which won't be the case if using vegetable or mushroom stock.
**Risotto isn't a dish that is great to make in advance, but if you finish it just before company arrives for dinner, refresh it with more broth or some cream after keeping it warm in a covered pot over low heat or in a low oven.