Mushroom Risotto In Barolo Wine Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 3 ounces pancetta, cut into 1/4-inch dice | ||
| Garlic | 1 Clove (5gm), minced | |
| 2 teaspoons fresh thyme leaves or 1/4 teaspoon dried | ||
| 1 1/2 cups Barolo or other dry red wine | ||
| Arborio rice | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 6 to 8 cups not Chicken Stock or 2 -14 1/2-ounce cans broth mixed with 4 cups hot water | ||
| Mushrooms | 8 Ounce, halved | |
| Minced parsley | 2 Tablespoon | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
Directions
1. In a heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion and pancetta and cook 2 to 3 minutes, until onion is softened. Add garlic and thyme and cook 30 seconds, or until fragrant. Add red wine and boil until reduced to 1 cup, 3 to 5 minutes. Add rice, salt, and pepper and stir to coat with butter and wine.
Chef
